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Fiesta Chicken Pasta Salad


  • 1 pkg Hidden Valley Fiesta Ranch dip mix
  • ½ cup canola oil
  • ½ cup vinegar
  • 1 lb cooked, shredded chicken (about 1 ½ to 2 breasts, but I left this out)
  • 3/4 box garden rotini (I used an entire 12 oz box), cooked according to pkg directions
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 can black olives, halved
  • 23 tomatoes, chopped
  • Frozen corn, thawed (I used 2/3 of a 16 oz. pkg)


  1. Mix dressing mix, oil, and vinegar in small bowl and set aside.
  2. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving.
  3. Be sure to toss again just before serving, as the dressing will seep to the bottom.
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