Tuesday, August 2, 2016
Southwest Pasta Salad
1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
In a large pot, cook pasta in boiling water, stirring occasionally.
Drain and rinse pasta and transfer to a large bowl. Add oil and toss to coat. Add remaining ingredients, except cheese, gently stir together.
Add shredded cheese just before serving.
Makes 8 servings. Serve room temperature or cold. (it's even better the second day)