Spice Things Up With Pasta Salad!
Last year we asked you to show us your best pasta salad recipes and wow did you respond! To kick things off this year’s Pasta Salad Contest we’re sharing a few of last year’s winners. Try them yourself then enter your own favorite recipe in our Summer Pasta Salad Contest.
Spicy and Cool Pasta Salad
Makes 8-10 servings
1 box Dreamfields Penne Rigate
2 ears corn or 1-1/2 cups frozen corn, thawed
2 poblano chiles, roasted, peeled and chopped
1 cup crumbled queso fresco cheese
¼ cup chopped fresh chives
½ cup chopped fresh cilantro
½ teaspoon sea salt
¼ cup mango chutney
2 tablespoons chili oil
This pasta salad recipe comes with a bit of a kick featuring spicy favorites such roasted poblano chiles, cilantro and mango chutney.
To start, prepare the penne rigate according to package directions. By using Dreamfields pasta there are some added nutritional benefits to this already healthy pasta salad. Made from durum wheat semolina, Dreamfields provides the same taste and texture as traditional pasta but with twice the fiber and fewer digestible carbohydrates (only five grams) per serving. This makes it ideal for everyone in the family, especially those who have diabetes or pre-diabetes.
After the pasta cooks, shuck the corn, remove the silks then place in boiling water for 5 to 7 minutes, or until the corn is tender. Drain and rinse with cold water until completely cooled before cutting the corn off the cob. Set aside. Afterwards, roast poblanos, peel and coarsely chop.
Then toss the salt, corn, chopped poblanos, cheese, and fresh chives and cilantro to combine before stirring in the mango chutney and chili oil. Pour this over the pasta and toss till the mixture thoroughly coats the pasta. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing.
Stay tuned, we will be sharing new Pasta Salad recipes all summer long!