Name: Hodgson Mill Southwest Summer Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
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)

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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 is a family owned company that has been producing delicious stone ground, whole grain and organic foods made from premium quality, whole grain, including flours, corn meals, cereals, baking mixes, pastas and more for over 125 years. Since 1882, they have been grinding 100% whole grain to create wholesome, naturally healthy food – with no artificial preservatives, additives or colorings.

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.