My family loves pasta salads, for many reasons. I love that I can prepare it early in the day and chill it until dinner. The kids love that it usually means Spring is right around the corner when I start making pasta salads. Matt loves that there is always enough leftovers for lunch the next day. I made it a goal for March to find some new pasta salad recipes to try and this one was at the top of my list. It was really good- lots of flavoring and good veggie combinations. I used spicy salsa for an extra kick and I’m glad I did!
Ingredients:
1 box favorite pasta, cooked
1-2 cups cooked and shredded chicken
1 pkt taco seasoning
1 can black beans, drained
1 can whole kernel corn, drained
1 pint grape tomatoes, halved
1 cup chopped peppers
1 cup cubed cheese
16 oz sour cream
1 jar salsa
Directions:
1. Combine first 8 ingredients in large serving bowl.
2. Mix sour cream and salsa together in small bowl.
3. Pour salsa mix over pasta salad; stir to combine.
4. Chill at least an hour before serving.
I will definitely be making this one again. It would also be a great side dish if you left out the chicken! I enjoy some vegetarian pasta salads every once in awhile but Matt does not believe it’s a true meal without meat. Such a carnivore. Ha.
