Mexican Pasta Salad - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Fusilli pasta,
1 1/2 tbsp: Plus 1/3 C olive oil,
1: 2 1/2-lb roasted chicken, skinned, meat shredded
4 large: Tomatoes, seeded, diced, about 4 C
3 cup: Corn kernels, fresh or frozen, thawed
3 large: Carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large: Red onion, chopped
2 tbsp: Plus 1 t Dijon mustard,
2 tbsp: Plus 1 t fresh lime juice,
2: Jalapeno chilies, seeded, minced
1 1/4 tsp: Chili powder,
1 1/4 tsp: Ground cumin,
2 Bunches: fresh cflantro, coarsely chopped
Directions:
Cook fusilli pasta in large pot of boiling salted water until just
tender but still firm to bite. Drain. Rinse pasta with cold water to
cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 T
olive oil and mix thoroughly to coat. Add shredded chicken, diced
tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in
remaining 1/3 C olive oil. Mix in minced jalapeno chilies, chili
powder and ground cumin. Add dressing and chopped fresh cilantro to
salad and mix to blend. Season to taste with salt and pepper. (Salad
can be prepared 4 hours ahead. Cover and refrigerate.)
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
tender but still firm to bite. Drain. Rinse pasta with cold water to
cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 T
olive oil and mix thoroughly to coat. Add shredded chicken, diced
tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in
remaining 1/3 C olive oil. Mix in minced jalapeno chilies, chili
powder and ground cumin. Add dressing and chopped fresh cilantro to
salad and mix to blend. Season to taste with salt and pepper. (Salad
can be prepared 4 hours ahead. Cover and refrigerate.)
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp