Southwest Pasta Salad

I needed a salad for a family party and through trial and error – I think I’ve got it right now – it is a hit every time I bring it to a party.
Recipe by Sally Barton

1 minced red onion
2 Garlic cloves, minces
1/2 Cup Carrots diced
1 can whole kernel corn
1 15oz can black beans, drained
1 cup sun-dried tomatoes, diced
1 baked chicken, skin & bones removed, shredded
1lb Tricolored Rotini pasta, cooked al dente

Dressing:
1/4 Cup Apple Cider Vinegar
2 Chipotle Peppers in Adobo sauce
1/2 Cup Olive Oil or 1/4 Cup Olive Oil + 1/4 Cup Chicken Broth
Salt & Pepper to taste

Saute the minced red onion, garlic and carrots lightly. 
Place dressing ingredients in a blender and blend until smooth.  Slowly add the olive oil and, if used, the chicken broth until emulsified.
Place cooked pasta, chicken and vegetables in a large bowl.
Toss with the dressing and refrigerate.  Enjoy!