Mexican Chicken And Pasta Salad

• 12 ounces tri-color fusilli (corkscrew pasta), uncooked
• 2 large carrots, scraped
• 1/2 cup fat-free Ranch-style dressing
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon hot sauce
• 3 1/2 cups coarsely shredded roasted chicken breast
• 2 1/2 cups seeded, diced tomato
• 3/4 cup chopped fresh cilantro
• 1/2 cup chopped purple onion
• 1 (15 1/2-ounce) can golden hominy, drained

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Slice carrots diagonally; cut slices into thin strips. Add to pasta.
3. Combine dressing and next 4 ingredients. Add to pasta mixture; toss well. Add chicken and remaining ingredients; toss well. Cover and chill at least 3 hours.

fusilli, carrots, dressing, lime juice, chili powder, ground cumin, hot sauce, chicken breast, tomato, fresh cilantro, purple onion, golden hominy

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