Ingredients

The following ingredients have 12 Servings
  • 16 ounces rotini pasta
  • 1 pound boneless chicken breasts (cooked and cubed)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 Roma tomatoes (diced)
  • 4.25 ounces olives (sliced)
  • 14 ounces corn (drained)
  • ½ red onion (diced)
  • 15 ounces black beans (rinsed and drained)
  • 15 ounces pinto beans (rinsed and drained)
  • 1 ounce taco seasoning mix
  • 4 ounces Colby Jack Cheese (cubed)
  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • 3 Tablespoons salsa
  • ½ cup buttermilk
  • 1 ounce fiesta Ranch dip seasoning

Instruction

  • Cook pasta according to directions on package.
  • While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning.
  • After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down).
  • In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing.
  • Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.