Koo Koo Roo Santa Fe Pasta recipe

With Southwestern-style dressing, corn, peppers and fresh cilantro,
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo’s “California Style” flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here’s the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta
4-5 quarts water

Dressing
1 1/4 cups V-8 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 black pepper

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper

1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.

2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you’re ready to use it.

3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.

4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.

Serves 8.