Chicken Fajita Pasta Salad

Cook the pasta according to package directions, then drain and rinse with cold water. Set aside.
While the pasta cooks, make the dressing by blending the olive oil, lime juice, crushed garlic, fajita seasoning, salt, pepper and cilantro in a small blender. Set aside.
¼ cup extra virgin olive oil
2 tablespoons lime juice
2 cloves garlic
1 tablespoon fajita seasoning mix
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cilantro
Heat the olive oil in a large skillet over medium-high heat. Add the onion and peppers and cook until slightly charred and tender-crisp. Stir in the fajita seasoning and continue to cook for another minute, stirring often.
1 tablespoon olive oil
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
3 tablespoons fajita seasoning mix
In a large bowl, combine the cooked pasta, sautéed vegetables, black beans, corn, and shredded chicken. Pour the dressing over the mixture and toss well to coat.
8 oz penne pasta
1 can (14 oz / 400 g) black beans
1 can (7 oz / 200g) sweetcorn
2 cups rotisserie chicken
Sprinkle fresh cilantro over the salad and give it a final toss. Taste and adjust seasoning if needed.
2 tablespoons fresh cilantro
Serve immediately or allow to chill for 30 minutes so the flavors develop better.