Your shopping cart is empty.

Southwestern Blend Pasta Salad with Chicken and Fresh Corn

Social Media Sharing


Serving Size: 
  • 1 lb. Pappardelle’s Southwestern Blend
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 2 cups cooked chicken, diced
  • 8 green onions, chopped
  • 6 fresh plum tomatoes, chopped
  • 2 cups of fresh corn kernels
  • 1 (15 oz.) can black or pinto beans, drained
  • 1 (12 oz.) bottle mild green or red taco sauce*
  • 1 fresh jalapeño (seeded, deveined and chopped)*
  • 1 cup fresh cilantro, chopped*

*Or use Pappardelle's (7 oz.) Cilantro & Roasted Poblano Chile Pesto

  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and place in refrigerator to cool.
  2. Transfer pasta to a large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, corn, beans, taco sauce, jalapeño and cilantro. (-Or- *Use Pappardelle’s (7 oz.) Cilantro & Roasted Poblano Chile Pesto for “*” items.) Season salad generously with salt and pepper. Serve chilled. 

From This Recipe

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