This is one of my favorite summertime meals because it doesn’t require the oven and it makes a huge batch which usually leaves us with enough leftovers to give me another night off from making dinner! This is also a perfect dish for taking to potluck dinners. This dish is very versatile – you can add or subtract any veggies you want and it still turns out wonderfully each time.
Fiesta Ranch Chicken Pasta Salad
1 pkg. of pasta (rotini, bowtie, tri-colored, etc)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken)
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
Cook pasta, drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing.
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix (I have had best luck finding this at Walmart)
Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!
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