This Zesty Mexican Chicken Pasta Bowl is a vibrant and flavorful dish perfect for any occasion.
Cook the penne pasta in a large pot of boiling water according to the package instructions. Drain and rinse under cold water to cool.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
Chop the zucchini, celery, bell pepper, green onions, and green chili into bite-sized pieces.
Ensure the vegetables are cut evenly for a consistent texture in every bite.
In a large mixing bowl, combine the cooked pasta, chopped vegetables, corn, shredded cheese, and cilantro.
Mix gently to avoid breaking the pasta or crushing the vegetables.
In a separate bowl, whisk together the mayonnaise, sour cream, yogurt, lime juice, sugar, salt, cumin, and chili powder until smooth.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Ensure the dressing is well distributed for maximum flavor in every bite.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad on a bed of lettuce and enjoy.
For a more elegant presentation, garnish with a sprig of cilantro or a sprinkle of chili powder.
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