Zesty Mexican Pasta Salad

Yield: 6

Author: MA Satterfield

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Zesty Mexican Pasta Salad

Prep time: 41 MinTotal time: 41 Min

Ingredients

Zesty Lime Dressing

• 1/2 cup plain greek yogurt
• 1/4 cup mayonaise
• 4 green onion, diced
• 3/4 cup fresh cilantro
• 4 garlic cloves
• 1 tsp cumin
• zest and juice of a lime
• salt, to taste

• 1 lb radiatori pasta
• 1 lb boneless skinless chicken tenderloins, cut into small pieces
• 1 pack siete taco seasoning
• 1 tbsp olive oil
• 4 ears of corn, grilled or steamed
• 1 orange bell pepper, diced
• 1/2-1 cup cherry tomatoes, sliced
• 1 1/2 cup romaine lettuce, finely chopped

Instructions

1. Prepare the pasta. Cook the pasta according to package instructions until al dente. Once cooked, drain then toss in olive oil and season with salt. Set aside to cool in the refrigerator.
2. Prepare the chicken. Add chicken tenders to a zip lock bag and drizzle with 1 tbsp olive oil and pour in the pack of taco seasoning. Seal the bag and toss to coat the tenders in the seasoning. Once seasoned, heat a pan or skillet over medium heat then drizzle olive oil. Once the oil is hot, add the tenders to the pan and cook on each side until golden brown & the internal temperature has reached 165 degrees. Once cooked, set the chicken aside to rest then cut into bite sized pieces.
3. Prepare the zesty lime dressing. In a small blender or food processor, combine 1/2 cup greek yogurt, 1/4 cup mayo, lime zest, lime juice, 4 garlic cloves, 4 green onions, 3/4 cup fresh cilantro, 1 tsp cumin, and salt to taste. Blend until smooth and creamy.
4. Assemble the pasta salad. Add the cooked and chilled pasta to a large bowl and top with the garlic cilantro lime dressing. Next add your toppings: corn, diced bell pepepr, cherry tomaotes, romaine lettuce, and diced chicken. Toss well to combine.
5. Serve chilled and enjoy!