Mexican Pasta Salad

Tired of the same old potato and macaroni salads? This recipe will wake up the tastebuds of your diners.

You can mix and match the spices to your taste, from mild to wild, and change up the colors and shapes of the pasta to suit.

This is best made a day ahead to allow the flavors to meld together. Refrigerate well for freshest taste, but the lack of mayonnaise makes it a safe choice for outdoor events, especially in summer's heat.

You may omit the chicken if you want to make it a meatless dish. Just add some extra black beans and/or pasta.

Ingredients

For the salad:

1 lb. macaroni or other pasta, cooked, drained, rinsed and cooled
1 lb. boneless, skinless chicken breasts
2 medium tomatoes, diced
1 can whole-kernel corn or hominy, drained
1 small can sliced black olives
1 medium white onion, diced
½ lb. cheddar, Monterey jack or pepperjack cheese, shredded or cut bite-size
1 medium bell pepper, seeded and diced
1 can black beans, drained and rinsed
Mexican seasoning blend (to taste)

For the dressing:

½ c. vegetable oil
1/3 c. cider vinegar
1/3 c. lime juice
1 ½ tsp. chili powder
1 tsp. cayenne pepper
1 tsp. salt
1 ½ tsp. ground cumin
½ tsp. freshly ground black pepper

Make dressing ahead of time and let it sit at least 30 minutes. It's a good idea to make it before you start the pasta water heating.

Bake or grill chicken with lime juice and Mexican seasoning. Cut into bite-sized pieces and allow to cool. For best flavor, use Cowboy Trail Dust seasoning. Its mix of citrus and spice will take your chicken over the moon!

In a large bowl, combine pasta, chicken, tomato, onion, pepper, olives, cheese and corn.

Add dressing and stir thoroughly. Refrigerate at LEAST one hour before serving, preferably overnight.

Serves a crowd!