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SANTA FE PASTA SALAD

16 oz. pkg. Rotini pasta, cooked, drained, tossed with a little oil and chilled

Dressing

1-1/4 c. V-8 juice

1-1/2 tbsps. olive oil

1 tbsp. red wine vinegar

1-1/2 tsps. chili powder

3/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. grated Parmesan cheese

1/2 c. cooked yellow corn kernels

1/3 c. chopped cilantro

1/4 c. chopped green onion

2 tbsps. diced red bell pepper

2 tbsps. diced green bell pepper

1 chicken breast fillet, cooked and diced, optional

Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until needed.

Pour pasta 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.