Santa Fe Pasta Salad

• Pasta
• 1 (16 ounce) package rotini pasta
• 4 1/2 quarts water
• Salad Fixings
• 1/2 cup grated parmesan cheese
• 1/2 cup cooked corn kernel
• 1/3 cup chopped cilantro, leaves-no stems
• 1/4 cup chopped green onion
• 2 tablespoons diced red bell peppers
• 2 tablespoons diced green bell peppers
• 1 whole chicken breast, cooked and diced (Prepare chicken in your favorite manner I use a pressure Cooker. Cooking a whole chicken)
• Dressing
• 1 1/4 cups V8 vegetable juice
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon table salt
• 1/4 teaspoon fresh ground black pepper

1. Prepare the pasta by bringing water to a rolling boil in a large saucepan.
2. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
3. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
4. Whisk all of the dressing ingredients together in a small bowl.
5. Cover and chill the dressing until you're ready to use it.
6. When pasta is done, pour it into a large bowl.
7. Add the dressing and toss.
8. Add the remaining ingredients to the pasta, and toss until combined.
9. Cover and chill for several hours before serving.

pasta, rotini pasta, water, salad fixings, parmesan cheese, corn kernel, cilantro, green onion, red bell peppers, green bell peppers, chicken breast, dressing, vegetable juice, olive oil, red wine vinegar, chili powder, paprika, salt, fresh ground black pepper

Taken from www.food.com/recipe/santa-fe-pasta-salad-71295 (may not work)