Saturday, February 29, 2020

👩‍🍳Southwest Pasta Salad👩‍🍳

What’s for supper???👩‍🍳This recipe with our new Tricolor Fusilli Pasta sounds delicious for an early Spring dish.
Southwest Pasta Salad
For the pasta salad-
4 ounces Montebello Tricolor Fusilli
1 /2 cup red bell pepper, diced
1 cup grape tomatoes, halved
1 avocado, peeled, pit removed and diced
1 cup canned black beans, rinsed and drained
2 cups cooked corn kernels
2 Tablespoons scallions, minced
6 cups baby arugula
12 ounces grilled chicken, shredded into bite size pieces
1/4 cup fresh cilantro, chopped
Salt and pepper
Your favorite dressing to toss in

Cook pasta according to package instructions. Drain and allow to cool (if in a hurry you can run cold water over the pasta, drain well).
In a large serving bowl combine pasta, bell pepper, tomatoes, avocado, black beans, corn, scallions, arugula, and chicken.
Drizzle your favorite dressing over pasta salad ingredients and add the cilantro. Toss until all ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately.
Bring color and texture to your meal with this eye-catching, palate-pleasing pasta. Named for the Italian word fuso, or “spindle,” fusilli was traditionally made by rolling thin strips of pasta around a small rod to create a corkscrew shape. Our version is colored with organic spinach and tomatoes and is especially good at holding onto sauces. It’s ideal for pairing with white clam sauce or for using in upscale pasta salads.
When it comes to great pasta, we go straight to the source: the skilled Italian artisans of Montebello. Using old-world techniques, they craft pasta in its purest, simplest form, starting with a dough made from only spring water and semolina flour that’s organically grown on family farms surrounding an idyllic, 14th-century monastery. The result is authentic pasta that cooks up evenly, holds sauce beautifully and is bite-for-bite as delicious as homemade.