“This is a great cold pasta salad. It combines the taste of Mexican food, with pasta. Best served cold. You can leave out the tequila if you wish. I like to make this with the multi colored pasta rotini, but you could use any noodle shape or color”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta, drain and rinse well with cold water.
  2. Sprinkle the cubed chicken with the taco seasoning.
  3. Cook the cubed chicken in the oil, over medium heat until cooked through.
  4. In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
  5. In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
  6. Mix well and pour over pasta mixture.
  7. Chill until ready to serve.

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