You will need:

2 cups chicken, cooked and diced (optional, may use ham or turkey)
1 red bell pepper, diced
1 bunch green onions, sliced
1 large avocado, diced
8.75 oz. can corn, drained

4oz. can diced green chilies, drained

½ cup olive oil

¼ cup red wine vinegar

2 Tbl lime juice

Directions:
Heat 4 quarts water to boiling, stir in pasta and return to boil. Cook for 5-8 minutes. Do not over cook- pasta should be quite firm for salads. Rinse with cold water until cool. Mix spice packet with oil, vinegar, and lime juice in blender or shaker. Add vegetables to pasta. Pour dressing over pasta and toss. Chill at least 1-2 hours.

Serves eight.