Restaurant-Style Santa Fe Pasta11 Reviews
“This restaurant-quality recipe is the perfect cold dish salad for the warm months!” - by MARBALET
Original recipe yields 8 servings
- Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
- 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.
- 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.
Amount Per Serving (8 total)
- 290 cal
- 6.5 g
- 45.4 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This is a great pasta salad! My original intent for this recipe was for today's lunch...I started it last night and after letting the pasta chill, I added the remaining ingrediants (omitted the corn) ..." See moreand let chill overnight. About an hour before lunch, I pulled this out of the fridge and although it had taste, it was very dry. Per another reviewer, I added some italian dressing (just enough to dampen the pasta) and put it back in the fridge to blend and cooked an alternative lunch (lemon parmesan spaghetti) instead. I just pulled this salad out to taste-test after letting it sit with the Italian dressing addition (apprx 2 hours) and it is fantastic!! I can hardly stop eating it! The heat is "warm" (not spicy or hot) due to the chili powder but very tasty. Love it and will continue to make again and again. Thanks Holly!"
"We found this salad to be a little dry, so we added some Italian dressing and fresh chopped tomatoes. It was quite good!..." See more"
Santa Fe Chicken Salad
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