This Southwest Salad Recipe for summer is the perfect side dish for BBQs, potluck get-togethers or as a summer lunch all by itself.
Hodgson Mill Whole Wheat Bow Tie Pasta
They recently contacted me to participate in their Summer Pastabilities recipe contest. I’m up against roughly 49 other bloggers to see who could create be best summer salad using Hodgson Mill pasta. I just have to say that I really like their pasta.
Often whole wheat pasta has a “heavy” or grainy taste that I don’t like and is almost impossible to get Mario to eat. I was very reluctant to try the Hodgson Mill whole grain pasta, but was pleasantly surprised that it has a great taste that is similar to “regular” pasta. My recipe is below:
Southwest Summer Salad
Southwest Salad Ingredients:
1 box Hodgson Mill Whole Wheat Bow Tie pasta
2 ears of fresh corn, kernels cut from cob
½ tsp ground cumin
Salt & pepper to taste
1 Tbsp olive oil
½ green pepper, diced
1 small onion, diced
1 cup cooked chicken breast, diced
1 ½ cups of your favorite salsa
½ cup Mexican Queso Fresco (crumbling cheese)
How to Make a Southwest Salad for Summer:
Prepare pasta according to package directions.
Meanwhile, spray a large 12” frying pan with cooking spray and heat over medium heat. Scatter corn kernels across bottom of pan and sprinkle with cumin, salt and pepper. Cook, stirring often, until browned.>
Remove corn from pan and set aside. Add olive oil to pan and heat. Add pepper and onion and cook until starting to brown.
Remove from heat and stir in chicken, salsa and corn. Refrigerate at least 30 minutes. Sprinkle cheese on top before serving.
NOTE: This can also be served as a hot dish. Just continue to heat after adding the chicken, salsa and corn. Sprinkle the cheese on top before serving.
Hodgson Mill Southwest Summer Salad Recipe
This Southwest Salad Recipe for summer is the perfect side dish for BBQs, potluck get-togethers or as a summer lunch all by itself.
Ingredients
- 1 box Hodgson Mill Whole Wheat Bow Tie pasta
- 2 ears of fresh corn, kernels cut from cob
- ½ tsp ground cumin
- Salt & pepper to taste
- 1 Tbsp olive oil
- ½ green pepper, diced
- 1 small onion, diced
- 1 cup cooked chicken breast, diced
- 1 ½ cups of your favorite salsa
- ½ cup Mexican Queso Fresco (crumbling cheese)
Instructions
Prepare pasta according to package directions.
Meanwhile, spray a large 12” frying pan with cooking spray and heat over medium heat. Scatter corn kernels across bottom of pan and sprinkle with cumin, salt and pepper. Cook, stirring often, until browned.>
Remove corn from pan and set aside. Add olive oil to pan and heat. Add pepper and onion and cook until starting to brown.
Remove from heat and stir in chicken, salsa and corn. Refrigerate at least 30 minutes. Sprinkle cheese on top before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 678mgCarbohydrates: 57gFiber: 9gSugar: 6gProtein: 25g
Nutrition is calculated automatically and may not be accurate.
1porkchop says
I like macaroni salad as a cold dish, or lasagna as a warm dish.
Susan Climan says
Vegetable lasagna
sleveene@hotmail.com
Gaines7 says
Hello, how are you? Thank you for this opportunity. I enjoy lasagna.
gainessimmons@aol.col
samf36 says
homemade mac and cheese
hollygunter says
i love lasagna 🙂
hollyngunter@gmail.com
Julie Lynn Bickham says
baked ziti!
mary gardner says
spaghetti with meatballs
jagar0047 at yahoo dot com
A Roach says
gnocchi rose sauce!
lucy24 says
The southwest summer salad looks delicious.. I love the ground cumin ingredient. I like to use it in various recipes…