Taco Pasta Salad

I got this one from Heidi a few years ago and it is one of our favorite pasta salads. We eat a lot of salad and other cold dishes in the summer, so this one is perfect.

1 pkg. tri colored pasta, cooked and drained
3-4 chicken breasts, cut into bite size pieces
1 pkg. taco seasoning
1 can kidney beans
1 can garbanzo beans
1 pkg. frozen petite corn, cooked and cooled
Chopped onion, green pepper and tomatoes
Grated cheese
Taco chips
black olives

Brown chicken in small amount of oil. When cooked, add taco seasoning and ¼ c. water. Let simmer 5 minutes. Drain and let cool. Combine pasta, chicken, beans, onion, green pepper, corn and tomatoes. Mix with dressing. Arrange chips around outside edge of salad. Sprinkle with cheese.

SALAD DRESSING:

2 c. mayo
1 c. buttermilk
1 pkg. hidden valley ranch fiesta dip mix*

Mix together and refrigerate until ready to use
*you may substitute hidden valley ranch dressing mix and ½ pkg. taco seasoning.