Mexican pasta salad with chicken in a creamy dressing

Ingredients:

• 0.5 cup chopped fresh cilantro + extra for serving
• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 1.5 tbsp freshly squeezed lime juice
• 200 g of pasta
• 0.5 cup frozen corn, defrosted
• 1 cup canned black beans, rinsed
• 1 cup shredded grilled chicken, skin and bones removed
• 1/4 cup finely chopped red onion
• 2 ripe tomatoes, cut into pieces
• Half a jalapeño, seeded and finely chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine cilantro, mayonnaise, sour cream, lime juice and 0.5 tbsp salt.
3. Add the pasta to boiling water and cook according to package directions. Three minutes before the pasta is done, add the corn. Drain, rinse the pasta and corn under cold water to cool, and add to the bowl with the dressing.
4. Add the beans, chicken, onion, tomatoes, and jalapeño to the bowl and toss to combine. Season with salt and cilantro. This pasta salad is best served immediately.