One of the market vendors was Papperdelle's Pasta and their stand was amazing. They have every type of pasta you could ever dream of in your wildest noodle fantasies. They had ten types of orzo, chipotle linguine, dark chocolate fettuccine and several multi-flavored blends to name a few. I settled for the Southwest Blend which boasted flavors of blue corn, southwestern chile, green jalapeno and yellow maize. Each of the pasta purchases come with a recipe card with suggested uses. I adapted the accompanying recipe for this colorful pasta salad.
Southwestern Blend Pasta Salad with Chicken and Fresh Corn
Ingredients
- 1 lb Pappardelle's Southwestern Blend Pasta
- 2 tablespoons olive oil
- 2 cups diced cooked rotisserie chicken
- 8 green onions, chopped
- 12 cherry tomatoes, halved
- 2 cups of fresh corn kernels, roasted
- 1, 15 ounce can black beans, drained and rinsed
- 1, 12 ounce bottle mild taco sauce
- 1 fresh jalapeno, seeded and de-veined, chopped
- 1/2 cup of chopped fresh cilantro
- Salt and Pepper to taste
- 1/8 teaspoon cayenne pepper
1. Cook pasta in 6-8 quarts of rapidly bliling salted water until al dente (about 5-8 minutes). Drain, rinse under cold running water and drain again.
2. Transfer pasta to large bowl. Add oil and toss to coat.
Mix in chicken, green onions, tomatoes, corn, beans, taco sauce., jalepeno and cilantro. Add cayenne and then season salad generously with salt and pepper.
Serve chilled.
10 comments:
This dish is actually beautiful - more like an art project than cooking!
Your Sister,
Jessica
Hope you enjoyed our city!
I read about Pike's Place Market. I'd love to visit one day. Lucky you!
Your sister is right, this salad is work of art. Gorgeous!
That pasta is beautiful - the colors, shapes and I love the way you tied it all together in this pasta salad!
That is one tasty looking pasta salad!
just ate the leftovers for lunch and it's very good. I love to change up my lunch from a ham sandwich.
I'm hoping to make this tonight but I couldn't find the southwestern pasta, the best I could was a tricolor veggie pasta. Any ideas on how to adapt the recipe to account for that? This looks so yummy, I'm hoping mine turns out as good!
Megan,
I wouldn't change the recipe at all except to cook the tri-colored veggie pasta according to their package directions as opposed to the 5-8 minutes indicated in my recipe. I hope you enjoy the pasta salad as much as we did!
I'm so jealous you went to Seattle! I love it there. Your pasta salad looks beautiful!
Thanks Elizabeth! It turned out great - I enjoyed leftovers for lunch today! Love your blog - I've tried a bunch of your recipes!
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