Mexican Pasta Salad
1 1/4 lbs. fusilli pasta
1 1/2 T. plus 1/3 c. olive oil
2 1/2 lb. roasted chicken, skinned with meat shredded or 7 c. shredded cooked
4 large tomatoes, seeded and diced (about 4 c.)
3 c. corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin
1/2 large red onion, chopped
2 T. plus 1 tsp. Dijon mustard
2 T. plus 1 tsp. fresh lime juice
2 jalapeņo chilies, seeded and minced
1 1/4 tsp. chili powder
1 1/4 tsp. ground cumin
2 bunches fresh cilantro, coarsely chopped
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 to large bowl. Add 1 1/2 tablespoons olive oil and
mix thoroughly to coat.
Add shredded chicken or turkey, diced tomatoes, corn, carrot
strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl.
Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeņo 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.)
Makes 8 servings.