Restaurant-Style Santa Fe Pasta

Chill this colorful, spicy salad the day before you serve it. Toss rotini pasta with tomato juice, olive oil, vinegar, chili powder, and paprika, then add a festive mix of red and green bell peppers, corn, cilantro, scallions, Parmesan and chicken.

• Calories: 290 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup chopped green onions
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• 1 ½ tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 (16 ounce) package rotini pasta
• 5 quarts water
• 1 ¼ cups tomato juice
• 1 ½ teaspoons chili powder
• ¾ teaspoon paprika
• ½ cup whole corn kernels, cooked
• ⅓ cup chopped fresh cilantro
• 2 tablespoons red bell pepper, diced
• 2 tablespoons diced green bell pepper
• 1 boneless chicken breast half, cooked and diced

Recipe Instructions

Step 1

Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.

Step 2

Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.

Step 3

Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.