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:
black beans
corn kernels
diced red pepper
cubed Monterey Jack cheese
grilled chicken breast chunks
2 cups chili lime dressing*

1. 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.
2. Toss with beans, corn, red pepper, cheese, chicken chunks and dressing.
3. Chill for an hour before serving.

*Ingredient Tips
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.