Chicken Taco Pasta Salad

1 lb. box of Campanelle Pasta

1 red bell pepper, diced

1 green bell pepper, diced

1 medium sweet yellow onion, minced(reserve 1/4^th to blend with dressing)

2 cloves garlic, pressed

2 cups frozen yellow corn(try grilled)

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed

3 grilled boneless, skinless chicken breasts, diced

Dressing:

1/3 cup white wine vinegar

1/3 cup olive oil

Zest and juice of one lime

¼ cup light mayonnaise prepared with olive oil(heart healthiest)

1 packet of Splenda or other zero calorie sweetener

1 Tbl. Chili powder

1 Tbl. Cumin powder

½-1 cup Pineapple-Peach Salsa

Kosher Salt & Fresh Ground Pepper to taste

Cilantro(dried or fresh, to taste)

Prepare vegetables while you are cooking the pasta according to directions.  Combine vegetables, beans, & chicken in large bowl.  In a blender puree dressing ingredients and 1/4^th cup minced onions, set aside.  When pasta is done, drain and rinse with cold water to stop cooking process and cool.  Add to veggie/chicken mix in large bowl.  Top with dressing, kosher salt, cilantro(I used freeze dried), pepper, and mix well, until all is coated.  Serve with optional toppings such as:  grated cheddar cheese, avocado, diced tomatoes, olives, sour cream, salsa, fresh cilantro, etc….

Makes 20 large servings = WW 5 points plus