Print This Recipe Southwestern Blend Pasta Salad with Chicken and Fresh Corn 1 lb. Pappardelle’s Southwestern Blend Pasta 2 tablespoons olive oil 2 cups diced cooked chicken 8 green onions, chopped 6 fresh plum tomatoes, chopped 2 cups of fresh corn kernels 1, 15-ounce can black or pinto beans, drained 1, 12-ounce bottle mild green or red taco sauce* 1 fresh jalapeno, seeded and deveined, chopped* 1 cup chopped fresh cilantro* 1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 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, jalapeno and cilantro. Season salad generously with salt and pepper. Serve chilled. -Or- *Use Pappardelle’s Cilantro and Roasted Poblano Chile Pesto for “*” items. Serves 6 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe