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
- 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.