Mexican Pasta Salad?

I have been to Mexico twice now and don’t remember anyone eating pasta, let alone pasta salad. But I can’t think of a better name for this dish. Any suggestions? The below serves five at 600 calories per serving – as per My Fitness Pal. I added chicken to the original recipe, and took some things out. Shocking, I know.

1lb thin sliced boneless, skinless chicken breasts
1tsp olive oil
1 medium onion, diced
1 clove garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon pepper (plus more to taste)
19oz can black beans, rinsed and drained
16oz tricolor rotini, cooked according to packaging*
1/2 orange bell pepper, diced
1/2lb frozen corn, thawed and drained
14.5 oz diced tomatoes, drained

Start cooking the pasta according to instructions on the box. Drain and allow to cool. In the meantime, heat a large, deep-sided pan and add the olive oil. Sautee the chicken, onions and garlic. When browned on both sides, take the chicken out and shred it. Add the shredded chicken back to the pan along with the chili, cumin, salt and pepper.

In a large bowl, mix all ingredients. I couldn’t wait so I ate a bowl right then and there but you if you have self-control, you should refrigerate for at least two hours before eating.

So easy, you won’t believe it!

*Easily swapped out for Gluten Free pasta should you want to make this recipe GF.


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