I am a huge lover of pasta in all forms. I’m a quarter Italian so I suppose it makes sense. It’s in my genes. In the warmer months we live on different variations of pasta salads. This is one that we eat year round because it can be eaten chilled or warm. I love all the different flavors that meld together in this dish. It’s like a party for your tongue. If you like spicy food, use a medium or hot salsa and more red pepper flakes. If you aren’t a fan of spicy then use a mild salsa and omit the red pepper flakes. I’ve made it both ways and it’s delicious no matter what.
Ingredients:
1 box favorite pasta noodles, cooked & drained
1 pkt taco seasoning
2 cups chopped & cooked chicken
1 can black beans, rinsed and drained
1 can whole kernal corn, drained
1 container grape tomatoes, halved
1 cup sweet pepper, diced
1 jar (16oz) chunky salsa, medium
1/2 tsp red pepper flakes, optional
2 cups shredded sharp cheddar cheese, divided
Directions:
1. In large bowl, toss together pasta, black beans, corn, tomatoes, red pepper flakes, 1 cup cheese, and diced peppers.
2. Add taco seasoning; mix well.
3. Pour salsa over top & mix well.
4. Cover & refrigerate for at least 2 hours.
5. Before serving, top with remaining 1 cup of cheese.
- 1 box favorite pasta noodles, cooked & drained
- 1 pkt taco seasoning
- 2 cups chopped & cooked chicken
- 1 can black beans, rinsed and drained
- 1 can whole kernal corn, drained
- 1 container grape tomatoes, halved
- 1 cup sweet pepper, diced
- 1 jar (16oz) chunky salsa, medium
- 1/2 tsp red pepper flakes, optional
- 2 cups shredded sharp cheddar cheese, divided
- In large bowl, toss together pasta, black beans, corn, tomatoes, red pepper flakes, 1 cup cheese, and diced peppers.
- Add taco seasoning; mix well.
- Pour salsa over top & mix well.
- Cover & refrigerate for at least 2 hours.
- Before serving, top with remaining 1 cup of cheese.
