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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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I have no clue where I found the basic dressing for this salad, but I'm sure it's somewhere on the internet. This recipe is very versatile - just add the ingredients you like and leave out the ones you don't. It can be a side dish, a main dish, or makes an impressive offering at picnics or pot lucks. This is one recipe you can truly make your own. Ingredients:
1 lb your favorite pasta, cooked, drained and cooled (i use barilla plus bow tie) |
1 (16 ounce) bottle ranch salad dressing (i use hidden valley) |
2 chilpolte chilies in adobo seasoning (plus 1 tbsp of sauce) |
1 (15 1/2 ounce) can black beans, drained and well rinsed |
1 (10 ounce) can green giant mexicorn, drained (corn with red and green peppers) |
1 (6 ounce) can medium black olives, drained |
1 (4 ounce) can diced green chilies, drained |
1 (4 ounce) jar sliced pimientos |
2 cups mexican shredded cheese (i use kraft mexican 4 cheese) |
2 -3 cups chicken, cooked (shredded or cubed) |
1 -2 jalapeno pepper, seeded and chopped |
4 -6 scallions, white and green thinly sliced |
Directions:
1. Pulse the chilies in adobo and Ranch dressing in a small food processor or blender (I use my Magic Bullet).
2. Mix remaining ingredients in a very large bowl (this makes a lot of salad).
3. Pour on the dressing and mix well.
4. Refrigerate at least 2 hours to meld flavors.
5. Serve.
6. If you like an added crunch, top with crumbled corn chips or any Dorito product (I use the crumbs from the bottom of the bag!). I like to top my serving with Nacho Cheese Dorito crumbs and sliced scallions. Like I said -make it your own!
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