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 teaspoon ground cumin
Salt & pepper to taste
1 tablespoon 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.
Southwest Summer Salad Recipe
Ingredients
- 1 box Hodgson Mill Whole Wheat Bow Tie pasta
- 2 ears of fresh corn kernels cut from cob
- ½ teaspoon ground cumin
- Salt & pepper to taste
- 1 tablespoon 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.
mywildcrazylife says
I love eggplant parm so much!
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debijackson says
we like lasanga debbie jackson,
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Melissa says
My favorite is Chicken Spaghetti, but that’s a rare treat. I also love pasta with olive oil, freshly grated parm and black pepper.
LesleyfromWI says
Cajun Shrimp pasta
Julie Lynn Bickham says
baked ziti!
alyssasmom says
Stuffed Shells!
llinda29 says
fave is speggetti
kyl neusch says
lasanga
Barbara Montag says
Lasagna – it’s a special treat here.
Thank you.
Amber says
I love squid ink spaghetti with seafood and tomato sauce!
Thank you for the giveaway 🙂
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Ann Fantom says
My favorite pasta dish is tortellini
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ky2here says
putanesco for me
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EMMAHORTON says
HORTON111@AOL.COM
LASAGNA
sweepmom says
I like gnocchi in rose’ sauce.
Meghan Finley says
I love gnocchi in alfredo