Chicken Taco Pasta Salad

• 1 pound Campanelle Pasta
• 1 whole Green Bell Pepper, Diced
• 1 whole Red Bell Pepper, Diced
• 3/4 whole Sweet Onion, Minced
• 2 cloves Garlic, Pressed
• 2 cups Frozen Sweet Corn
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
• 3 whole Cooked, Grilled Chicken Breasts, Cut Into Bite Size Pieces
• Kosher Salt To Taste
• Fresh Ground Pepper, to taste
• 1/2 bunches Fresh Cilantro
• _____
• FOR THE DRESSING:
• 1/3 cups White Wine Vinegar
• 1/3 cups Extra Virgin Olive Oil
• 2 Tablespoons Light Mayonnaise
• 1 whole Lime, Zest And Juice
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 1 envelope Splenda Or Other Zero Calorie Sweetener
• 1 cup Pineapple Peach Salsa
• 1/4 whole Sweet Onion

1. Cook pasta according to package directions. Prepare vegetables while pasta cooking. Combine vegetables, beans, and chicken in a large bowl, set aside.
2. In a blender puree dressing ingredients. Set aside.
3. When pasta is done, drain and rinse with cold water to stop cooking process and cool. Add to the veggie/chicken mix in the large bowl. Top with dressing, kosher salt, pepper, cilantro, and mix well until all is coated. Serve with optional toppings such as grated cheddar cheese, avocado, diced tomatoes, olives, sour cream, salsa, more fresh cilantro, etc.

pasta, green bell pepper, red bell pepper, sweet onion, garlic, frozen sweet, black beans, kidney beans, chicken breasts, kosher salt, ground pepper, fresh cilantro, dressing, white wine vinegar, olive oil, light mayonnaise, lime, chili powder, cumin, splenda, pineapple, ubc

Taken from tastykitchen.com/recipes/salads/chicken-taco-pasta-salad/ (may not work)