Mama Steph's Chicken-fajita pasta salad
1 pound shell, bowtie, or large elbow pasta, cooked, rinsed with cold water, and set aside
16 ounce cherry or grape tomatoes, washed and halved
1 jalapeno pepper, minced (remove seeds for less heat)
1/2 large red bell pepper, chopped
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1 cup cooked whole kernel corn
1/4 cup onion, diced (optional)
1 cup mayonnaise
1/2 packet fajita seasoning mix
Small bag pre-cooked fajita chicken strips
1. Place cooked and drained pasta in large bowl. Add all vegetables, beans, and chicken. Toss.
2. Make dressing: combine mayonnaise and fajita seasoning mix. Taste for seasoning preference, and add more seasoning if you prefer a more intense flavor. Keep in mind saltiness will increase with added seasoning.
3. Add half the dressing, folding into the pasta salad, adding more as needed until salad is sufficiently coated.