Restaurant-Style Santa Fe Pasta


This restaurant-quality recipe is the perfect cold dish salad for the warm months!

8 servings


  • 5 quarts water

  • 1 (16 ounce) package rotini pasta

  • 1 ¼ cups tomato juice

  • 1 ½ tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 ½ teaspoons chili powder

  • ¾ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup grated Parmesan cheese

  • ½ cup whole corn kernels, cooked

  • cup chopped fresh cilantro

  • ¼ cup chopped green onions

  • 2 tablespoons red bell pepper, diced

  • 2 tablespoons diced green bell pepper

  • 1 boneless chicken breast half, cooked and diced


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

  2. 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.

  3. 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.

Nutrition Facts (per serving)

290 Calories
7g Fat
45g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 290
% Daily Value *
Total Fat 7g 8%
Saturated Fat 2g 9%
Cholesterol 15mg 5%
Sodium 263mg 11%
Total Carbohydrate 45g 17%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 14g
Vitamin C 14mg 70%
Calcium 97mg 7%
Iron 2mg 13%
Potassium 297mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.