Southwestern Blend Pasta Salad with Chicken and Fresh Corn

Serving Size:  4-6

Ingredients:

1 lb. Pappardelle’s Southwestern Blend
2 tablespoons Bella Sol California Extra-Virgin Olive Oil
2 cups cooked chicken, diced
8 green onions, chopped
6 fresh plum tomatoes, chopped
2 cups of fresh corn kernels
1 (15 oz.) can black or pinto beans, drained
1 (12 oz.) bottle mild green or red taco sauce*
1 fresh jalapeño (seeded, deveined and chopped)*
1 cup fresh cilantro, chopped*

*Or use Pappardelle's Cilantro & Roasted Poblano Chile Pesto

Instructions: 

  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and place in refrigerator to cool.
  2. Transfer pasta to a large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, corn, beans, taco sauce, jalapeño and cilantro. (-Or- *Use Pappardelle’s (7 oz.) Cilantro & Roasted Poblano Chile Pesto for “*” items.) Season salad generously with salt and pepper. Serve chilled.