Prep Time 15min Cook Time 1h
Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.
by Anne Coleman
What you'll need
- 8 oz. uncooked medium shells pasta
- 4 cups of a combination of the following:
- black beans
- corn kernels
- diced red pepper
- cubed Monterey Jack cheese
- grilled chicken breast chunks
- 2 cups chili lime dressing
Helpful Tip:
There are some salads that need a bit more or less dressing, but if you do it often enough, you can get a good idea what is needed beforehand.
Notes:
Yields 8 servings
How to make it
- Cook the pasta until done to desired tenderness and drain well. Al dente is best since soaking in dressing can cause the pasta to become mushy. Cool completely.
- Toss with beans, corn, red pepper, cheese, chicken chunks and dressing.
- Chill for an hour before serving.
