Santa Fe Pasta Salad Recipe
Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.
Hands-On Time: 15 minutes
Ready In: 1 hour and 15 minutes
Yield: 8 servings
8 oz. uncooked medium shells pasta
4 cups of a combination of the following:
diced red pepper
cubed Monterey Jack cheese
grilled chicken breast chunks
2 cups chili lime dressing*
- Cook the pasta until done to desired tenderness and drain well. Al dente is best since soaking in dressing can cause the pasta to become mushy. Cool completely.
- Toss with beans, corn, red pepper, cheese, chicken chunks and dressing.
- Chill for an hour before serving.
There are some salads that need a bit more or less dressing, but if you do it often enough, you can get a good idea what is needed beforehand.