We eat a lot of pasta at my house and this recipe is one of my favorites during the summer months. It really is quite easy and quick to make. The ingredients are mostly what you would normally have one hand except for the package of dip mix.
Besides being an exceptionally yummy cold pasta salad, this recipe makes a great leftover as well. So make a wee bit extra and use it for lunch the next day.
Fiesta Chicken Pasta Salad
1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.