Mexican Chicken Pasta Salad

• 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

1. Cook pasta according to package directions, drain, rinse, and set aside.
2. Combine all vegetables in a large bowl.
3. Combine all dressing ingredients; stir thoroughly.
4. Pour dressing over salad; toss to coat.
5. Chill 1 hour, then serve.
6. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

penne pasta, chicken breasts, whole kernel corn, zucchini, celery, sweet red pepper, green pepper, green onions, green chilies, cheddar cheese, cilantro, dressing, mayonnaise, sour cream, realime juice, sugar, salt, cumin, chili powder

Taken from www.food.com/recipe/mexican-chicken-pasta-salad-53495 (may not work)