Tex Mex Pasta Salad

Tex Mex Pasta Salad

Miz Helen's Kitchen

Ingredients

1 pound dried medium or small pasta shells

1 (15.5 ounce) can of whole kernel corn, drained

1 ( 15.5 ounce) can of black beans, drained

6 green onions with tops, chopped

1 or 2 jalapeno to taste, chopped

1-1/2 cup black pitted olives, sliced

2 cups cherry tomatoes

2 cups Monterrey Jack and Cheddar Cheese Mix, grated

3 cups cooked chicken,chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon chili powder

Dressing

1 cup buttermilk

2 cups sour cream

3 garlic cloves

1 cup hot Mexican Salsa

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon chili powder

dash hot sauce

1/4 cup fresh cilantro

Directions

Cook the pasta according to package directions and drain.

In a very large bowl, add the cooked and drained pasta, the add the corn, beans, onions, jalapeno, black olives, cherry tomatoes, cheese mix, and chicken. Sprinkle the salt, pepper, cumin and chili powder over the mix. Mix all the ingredients well.

Dressing Directions

In a food processor or blender add the buttermilk, sour cream,garlic, salsa, salt, pepper, cumin, chili powder, and hot sauce. Blend until creamy then add the cilantro and buzz gently.

Pour the dressing over the mix of chicken and pasta and mix well.

Refrigerate for 2 hours before serving.

Enjoy!