Restaurant-Style Santa Fe Pasta

admin 25/04/20 Recipes


8 servings

Prep Time


Cook Time



5 quarts: water

1 (16 ounce) package: rotini pasta

1 1/4 cups: tomato 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: ground black pepper

1/2 cup: grated Parmesan cheese

1/2 cup: whole corn kernels, cooked

1/3 cup: chopped fresh cilantro

1/4 cup: chopped green onions

2 tablespoons: red bell pepper, diced

2 tablespoons: diced green bell pepper

1: boneless chicken breast half, cooked and diced


Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.

Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.

Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.


Calories: 290 kcal

Carbohydrates: 45.4 g

Cholesterol: 15 mg

Fat: 6.5 g

Fiber: 2.8 g

Protein: 14 g

Sodium: 263 mg

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