Experience the tasty combination of spicy and cool with our latest Pastapalooza IV winner, Renee from Simi Valley, CA and her Cilantro Ranch Pasta Salad. This delicious pasta salad combines the sharp bite of cilantro with the crunch of celery, red and green bell peppers and onions, mixing in fresh olives, succulent chicken as well as creamy avocado and your favorite ranch dressing.
Cilantro Ranch Pasta Salad
1 box Dreamfields Rotini
2 bunches cilantro, washed, stems removed and chopped
1 can sliced olives
2 jars Herdez mild salsa, drained
1 large can chicken breast meat, drained and mashed
1 red bell pepper, cleaned and diced
1 green bell pepper, cleaned and diced
4 stalks celery, cleaned and diced
1 onion diced, or onion powder to taste
Black pepper to taste
1-2 avocados, peeled and cut into cubes
1 jar ranch dressing, suggest buttermilk ranch
Cook the pasta, checking at 2 minutes before the listed cook time to make sure it is not getting to soft. Drain in a colander and then fill your pasta pot with ice/cold water and put the hot pasta back into the pot to cool. When cool, drain again.
In a large bowl, mix the chicken, cilantro, salsa, olives, celery, onion as well as the red and green peppers. Add the pasta and avocado tossing before serving.