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    Mexican Pasta Salad

    List of Ingredients




    1 1/4 lbs. fusilli pasta
    1 1/2T. plus 1/3 C. olive oil
    1 (2 1/2lb.) roasted chicken, skinned, meat shredded
    4 large tomatoes, seeded, diced (approx. 4C.)
    3C. corn kernels
    1/2 large red onion, chopped
    3 large carrots, thinly sliced diagonally , slices cut into thin strips
    2T. plus 1 tsp. Dijon mustard
    2T. plus 1 tsp. fresh lime juice
    3 jalapeno chilies, seeded, minced
    1 1/4tsp. chili powder
    1 1/4tsp. ground cumin
    2 bunches fresh cilantro, coarsely chopped

    Cook fusilli pasta in large pot of boiling salted water until tender but firm to bite. Drain. Rinse with cold water. Drain well. In large bowl add 1 1/2T. olive oil with pasta & mix thorougly to coat. Add shredded chicken, diced tomatoes, corn kernels, cstrips, chopped onion & toss. Mix Dijon mustard & fresh lime juice in small bowl. Gradually mix in remaining 1/3C. olive oil. Mix in minced jalapeno chilies, chili powder, ground cumin. Add dressing & chopped fresh cilantro to salad & mix toblend. Season to taste with salt & pepper. Salad can be prepared 4 hours ahead. Cover. Refrigerate. (serves 8)

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