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Top Secret
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version of
Koo Koo Roo
Santa Fe Pasta
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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. (http://www.topsecretrecipes.com)
Serves 8.
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