Mexican Chicken Pasta Salad

Ingredients Required

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8 ounces penne pasta (2 cups uncooked)

2 cooked chicken breasts, diced (about 2 cups)

1 (8 3/4 ounce) can whole kernel corn, drained

1 small zucchini, cut in half lengthwise, then sliced

1 -2 stalk celery, sliced thin

1 medium sweet red pepper, sliced

1 medium green pepper, sliced (optional)

4 green onions, sliced

1 (4 -7 ounce) can green chilies

1/2-1 cup shredded cheddar cheese (optional)

2 cups lettuce, chopped

1/4 cup chopped cilantro

Dressing

3/4 cup mayonnaise

1/4 cup sour cream or 1/4 cup yogurt

2 tablespoons ReaLime juice

2 teaspoons sugar

1/2 teaspoon salt

3/4 teaspoon cumin

1/2 teaspoon chili powder

Directions to Prepare

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Cook pasta according to package directions, drain, rinse, and set aside.

Combine all vegetables in a large bowl.

Combine all dressing ingredients; stir thoroughly.

Pour dressing over salad; toss to coat.

Chill 1 hour, then serve.

Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.