I mentioned this on chat last night said I would post it can't remember where I cut it out from but thought it sounded good and when I made it thought it was good. It's a tad bit spicer than I like so when I make it again I'll cut back on the cumen. I made half a recipe and 3 adults ate it and I sent home left overs with my friends and I had it a couple of times later.
I hope whoever I got it from (it was in a magazine or somewhere) will forgive me because it is now posted on a website
I have a pasta salad recipe that everyone requests ad nauseum. It is my own recipe and you won't find this in a book or on a website.
I call it:
Southwest Pasta Salad
1 16 ounce box of bow ties, cooked al dente and cooled
2 cups of grilled chicken breasts cut into 1 inch cubes
1/2 to 3/4 cup of crisp bacon crumbled (about 1 12-ounce package)
1 cup of peeled jicama, sliced into short match sticks
1 1/2 cups of small cherry tomatoes whole
1/2 cup of sliced pimento olives
3/4 cup of cucumber chunks (make thin sticks then cut into 1-inch chunks)
1 to 1 1/2 cups of shredded jack and cheddar mixed cheese
1 whole 2 cup recipe of Hidden Valley dressing (not bottled, but fresh buttermilk and mayo with the packet only!)
1/2 cup sour cream
1 tablespoon of lemon zest
1 tablespoon of cayenne pepper or to taste bottled hot chile sauce
Served on a big ice berg lettuce leaf or a fresh crisp cold combination of romanine and iceberg.
On top you can add chile lime pistacios for crunch and garnish with avocado slices.
From time to time, I will add things like whole kernel corn, fresh peas, black beans, jalepenos, leftover pork in chunks, or whatever I have and feel like.
The dressing is delicous on the salad, and we use it to mix our tuna salad! Yes, you read that correctly. I make my tuna salad with celery, onions, tuna, and eggs or whatever I want, then I mix it with the buttermilk ranch dressing mixed with the hot chile sauce and some lemon zest, and some of the cheese. Oh, it is so good! Even better grilled with butter! yum!