Mexican style pasta salad
340g / 12oz can of corn, drained
420g/ 15oz can of red kidney beans, drained
handfull of green olives
2 cups spiral pasta
300g / 11oz jar of chunky salsa
2 skinless chicken breasts, cut into bite size pieces
Cook the pasta as directed on the package and drain.
Drain the corn and kidney beans. Cut a hand full of green olives in half lengthwise. Mix the pasta, corn, beans, olives and salsa in a large mixing bowl.
Add enough French dressing to moisten the pasta salad as desired. I used 3 large serving spoons of dressing. This may be more or less depending on the thickness of your French dressing.
Fry the cut up chicken in a pan with olive oil until browned and cooked through. Add the chicken to the pasta salad and mix well. Chop a hand full of fresh parsley and mix again. Serve chilled.
Serve chilled.Wine to go with this dinner is:
Vega Del Cega Valdepenas
Tinto Tempranillo - Garnacha 2009
Bon appetit or, as we say in Holland, Eet smakelijk!