Southwest Chicken Penne Salad

72 oz. soybean oil
4 1/2 tsp. salt
1 1/8 tsp. red pepper flakes
As needed vegetable oil
43 oz. chopped onions, fresh or frozen
1 1/2 #10 cans drained corn
100 oz. cubed Pepper Jack cheese
3 cups lime juice
2 1/4 tsp. freshly ground black pepper
11 lbs. Barilla® Whole Grain Penne Pasta
115 oz. Chicken thigh fajita strips
2 #10 cans rinsed and drained black beans
1 1/2 lbs. chopped fresh cilantro

1. Make dressing by mixing together the oil, lime juice, salt, pepper, and pepper flakes in a large bowl, set aside.

2. Cook pasta according to directions. Rinse with cold water to cool; drain well. Coat pasta lightly with oil to prevent sticking. If preparing in advance, chill overnight.

3. Prepare chicken according to instructions. Combine all ingredients and refrigerate to blend flavors. Portion 2 cup servings.