Trying to stay cool in this summer heat? We have the ultimate summer pairing for you: Our Calypso Pasta Blend paired with Durango, Colorado's very own Steamworks Brewing Third Eye Pale Ale! A kick of citrus hops, matched with bitterness and a clean finish, will give your palate an exceptional balance to match the fruitiness and hint of heat of the Caribbean-inspired Calypso Pasta Salad, featuring pasta flavors of Lime, Mango-Peach, and Red Southwestern Chili!
1 lb. Pappardelle’s Calypso Blend
Juice from 2 limes
2 tbsp. Caribbean Jerk seasoning
1 tbsp. honey
2 ripe mangos, skins removed, diced
1/2 pineapple, skins removed, diced
1 red bell pepper, seeded, diced
1 small red onion, minced
1 jalapeño, minced
1/2 cup fresh cilantro, chopped
Drizzle of Bella Sol EVOO
Salt & pepper, to taste
1. Bring a pot salted water to a boil. Cook pasta until al dente, about 10-12 mins. Drain. Immediately run under cold water to stop the cooking process. Set aside.
2. In a small bowl, whisk the lime juice, Caribbean Jerk seasoning, and honey until well combined. Set aside.
3. In a large serving bowl, toss together the cooled pasta, mangos, pineapple, bell pepper, onion, jalapeño, cilantro, EVOO, and salt & pepper. Drizzle in the Caribbean Jerk dressing and mix well. Refrigerate for up to 1 hour before serving. Enjoy!