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Mexican Pasta Salad

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Recipe Ingredients

1 1/4 pounds fusilli pasta
1 1/2 tbsp plus 1/3 cup olive oil
1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey
4 large tomatoes, seeded, diced (about 4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
2 tbsp plus 1 tsp Dijon mustard
2 tbsp plus 1 tsp fresh lime juice
2 jalape?o chilies, seeded, minced
1 1/4 tsp chili powder
1 1/4 tsp ground cumin
2 bunches fresh cilantro, coarsely chopped

Cooking Procedures

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalape?o chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.) 
 
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Excerpt from the wayback cook-book collection:

grind the rolled oats. Nuts, raisins, or chocolate may be added to any of these recipes if desired. OATMEAL DROP CAKES \ l/2 cups barley flour. cup water. 1/2 cup cornstarch. 1 cup seeded raisins. 1 cup rolled oats. 2 cup nut meats. 2 tblsp. shortening. 1 tsp. cinnamon. 1 egg. y$ tsp. mace or nutmeg. 4 tsp. baking powder. 1 tsp. salt. y cup brown sugar. Break the egg into a bowl and beat well, then add the melted shortening, sugar, broken nut meats, water, oatmeal, and raisins.

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