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Pacific Rim Blend Pasta Salad with Grilled Chicken and Fresh Red Bell Peppers

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Serving Size: 
  • 1/2 lb. Pappardelle’s Pacific Rim Blend
  • 2 grilled chicken breasts, cut into 1-inch cubes
  • 1/4 cup green onions, diced
  • 2 red bell peppers, sliced into bite-sized pieces
  • 1 bunch cilantro, chopped
  • 1/2 cup raw peanuts


  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 1 tablespoon red chile flakes
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger root, peeled and finely minced

*Or use Pappardelle's (7 oz.) Thai Peanut Sauce

  1. Combine sauce ingredients in a bowl, cover and refrigerate for at least 30 minutes. (-Or- *Use Pappardelle’s (7 oz.) Thai Peanut Sauce.)
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain pasta and set aside to cool.
  3. In a small pan, roast peanuts until fragrant. Chop coarsely.
  4. In a large serving bowl, add cooked/cooled pasta, chicken, green onions, red bell peppers and sauce. Mix well. Garnish with freshly chopped cilantro and peanuts.

From This Recipe

$8.00 | 1 lb. package
$6.49 | 7 oz. container