Fiesta Pasta Salad

As you can tell I'm on a salad kick right now. Nothing better during the summer in my opinion! This is our most favorite salad of all time. We could live off this stuff. It's nice to have a pasta salad that is flavored with something other than Italian dressing. You could also add cooked or canned chicken to this recipe. I never have. We like it so much without. The dressing is what really makes this recipe. I ended up changing the oil and vinegar amounts to 1/3 c. instead of the 1/2 c. Taste it and add a little at a time until you have your own perfect combination! So yummy! Our family can almost eat the entire bowl in one sitting!


Fiesta Pasta Salad

Dressing:
1 pkg Hidden Valley Fiesta Ranch dip mix
1/2 c. oil (I use olive oil and I only use 1/3 c.)
1/2 c. vinegar (I use apple cider vinegar and only use 1/3 c.)

Salad:
1 bag garden rotini (colored spiral noodles)
1 can black beans, rinsed and drained
1 can black olives, halved
2 -3 tomatoes, chopped (I like to use small grape tomatoes sliced.)
1 cup frozen corn
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts), if desired

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine cooked pasta, beans, olives, tomatoes, and chicken in large bowl. Add dressing (to taste) and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom. Enjoy eating your little piece of heaven.