- 1 pound farfalle (bow-tie) pasta
- 4 tablespoons olive oil
- 2 cups diced cooked chicken
- 8 green onions, chopped
- 6 plum tomatoes, chopped
- 1 15-ounce can golden hominy, drained
- 1 15-ounce can black beans, drained
- 1 12-ounce bottle mild green taco sauce
- 1 cup chopped fresh cilantro
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.
- Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.