Ingredients
For the pasta salad-
4 ounces Montebello Tricolor Fusilli, Fusilli or Penne Rigate (Pick up in Bonnes Amies kitchen)
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
For the dressing-
1/4 cup Maple Bacon Aioli (Available at Bonnes Amies kitchen)
1/4 cup sour cream
1 Tablespoon fresh lime juice
1/4 teaspoon salt
1/2-1 teaspoon Cayenne Pepper or Chili Powder
1/8 teaspoon black pepper
Directions
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.
For the dressing whisk together in a small bowl the Chipotle Aioli, sour cream, lime juice and salt and pepper.
Drizzle 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.
** Derived from the Latin word for “feather” or “quill,” penne rigate is an angular cut of pasta with ridged sides that hold luscious sauces especially well. Our version of penne pasta is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. This Penne Rigate pasta is our cut of choice for pesto, marinara or arrabbiata.
Imported from Italy exclusively by Stonewall Kitchen
Made with organic durum wheat semolina
USDA Certified Organic
