1 16-ounce package Rotini Pasta
4-5 quarts water
Dressing
1-1/4 cups V-8 juice
1-1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1-1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoon diced red bell pepper
2 tablespoon diced green bell pepper
1 boneless, skinless chicken breast, cooked and diced
Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you’re ready to use it.
When pasta is done, pour it into a large bowl. Add the dressing, then toss.
Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.
Serves 8.