Taco Chicken Pasta Salad


Yields 8 entree servings or 16 side dish servings

1 Pound pasta, small shells
15 Ounce(wt)s beans, black, canned drained and rinsed
2 Cups corn, fresh, yellow roasted
1/2 Cup cilantro, finely chopped
2 Large tomato, beefsteak, seeded and diced
1 1/2 Cup salsa, medium
1/3 Cup oil, olive
1/4 Cup juice, lime
1/4 Cup Taco Sauce
2 Tbls seasoning, taco
2 Cloves garlic, fresh, minced
1 to taste salt and pepper
2 Cups cheese, Mexican, grated
2 Large avocado, diced

Optional Ingredients:
3 Cups chicken, cooked, white shredded
2 Tbls seasoning, taco

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco sauce, taco seasoning, and garlic.

Pour sauce over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado.

To make this an entree salad, saute the chicken in the 2 tablespoons of taco seasoning and add to the salad.


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