Ingredients

The following ingredients have 8 Servings
  • 1 pound fusilli pasta
  • 3 cups chopped cooked chicken, (leftover or rotisserie)
  • 1 pint cherry tomatoes, (halved)
  • 1 cup chopped scallions
  • 3.8 ounces sliced black olives ((1 can))
  • 1/4 cup chopped cilantro
  • 8 ounces French or Catalina Dressing ((1 bottle))
  • 1/2 cup sour cream
  • 1 packet Old El Paso Taco Seasoning
  • 4.5 ounce Old El Paso Chopped Green Chiles ((1 can))
  • 1/2 cup shredded Mexican blend cheese ((optional))

Instruction

  • Boil a large pot of water and cook the fusilli pasta according to package instructions. Drain and rinse under cold water to cool the pasta. Shake off excess water and pour the pasta into a large salad bowl.
  • Add the chopped chicken, tomatoes, scallions, black olives, and cilantro to the pasta.
  • In a separate bowl, combine the French dressing with sour cream, Old El Paso Taco Seasoning and Chopped Green Chiles. Stir until smooth.
  • Pour the dressing over the pasta salad and toss well to coat. Toss in the shredded cheese if desired. Cover and chill until ready to serve.