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Southwest Chicken Pasta Salad
1 packet taco seasoning
1/2 cup water
juice of 1 lemon and 1 lime
1/2 cup olive oil
4 to 5 chicken breasts, cooked
and shredded or cut thin
1 large purple onion, diced
1 to 2 large green peppers, diced
1/2 bunch cilantro, finely chopped
1 can Mexican corn, drained
1 can black beans, rinsed
1 cup tomatoes, seeded and chopped
1/2 lb. Mexican cheese, shredded
2 pkg. (12 oz.) pasta of your choice, cooked
6 oz. bottle Catalina dressing
Mix taco seasoning, water, lemon, lime and oil to make a sauce. Combine sauce with chicken,
onion, green peppers, cilantro, corn, beans, tomatoes and cheese. In a separate bowl, toss
together pasta and Catalina dressing. Add pasta mixture to the other
ingredients. Season to taste. Top with sliced black olives and green peppers.
Topping: (optional) Fry thin slices of corn and flour tortillas and sprinkle
on top of each serving. Serves 10.
by Todd Rossi (Baton Rouge), a partner practicing in the taxation, business and commercial
litigation, and insurance coverage litigation areas
Mediterranean Pasta
1/4 cup olive oil
3 to 4 cloves garlic
1 pint grape tomatoes
1 green bell pepper, chopped into 1 inch pieces
1 red bell pepper, chopped into 1 inch pieces
1/2 cup pitted calamata olives
salt, oregano, black pepper to taste
1 dash balsamic vinegar
1 cup crumbled feta
cooked pasta
Smash garlic with back of knife and fry lightly in olive oil until soft. Remove from oil. Increase
heat, add vegetables and seasoning, then cover. Let them scorch lightly. Add garlic, olives and
vinegar. Stir into pasta, then garnish with feta.
by Uma Subramanian (Baton Rouge), a staff attorney practicing in the utilities regulation area
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