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Mexican Pasta Salad

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Ingredients for 8 servings

1 1/4 pounds fusilli pasta

1 1/2 tablespoons 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 tablespoons plus 1 teaspoon dijon mustard

2 tablespoons plus 1 teaspoon fresh lime juice

2 jalapeƱo chilies, seeded, minced

1 1/4 teaspoons chili powder

1 1/4 teaspoons ground cumin

2 bunches fresh cilantro, coarsely chopped

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