Mexican Pasta Salad
Add this delicious Mexican Pasta Salad in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.
1 lb dry pasta, of choice (rotini, macaroni, small noodles, etc.)
8 ounces diced Chicken
6 ounces feta cheese, crumbled
20 ounces pineapple chunks
15 ounces corn, drained
10 ounces black olives, sliced, drained
1/2 cup green onion, freshly chopped
1 1/2 cups mayonnaise
2 tablespoons ketchup
3 tablespoons sour cream
2 teaspoons Worcestershire sauce
1 -2 teaspoon garlic powder
1 -2 teaspoon black pepper
Cook pasta according to package directions; drain.
Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream,
Worcestershire, and seasonings in small bowl.
In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well.
Cover and refrigerate until ready to serve.