A Southwest salad filled with the flavours of grilled corn and salsa. Serve as a side; or add chicken, fish, turkey or even kidney beans for a light, satisfying lunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Pasta Shells, uncooked||1 kg||2 lbs|
Pace® Mild Thick & Chunky Salsa
|Lite Mayonnaise||750 mL||3 cups|
|Peppers (Red, Green and Yellow mixed), diced||600 g||20 oz|
|Olives, sliced||375 mL||12 1/2 oz|
|Corn on the Cob, grilled, then cut off the cob||750 mL||3 cups|
|Green Onions, chopped||250 g||8 oz|
|Tomatoes, deseeded and chopped on ¼” dice||500 g||1 lb|
|Chicken Breast Strips, cooked||1.5 kg||3 lbs|
|1. Cook pasta. Drain and chill.|
|2. Combine salsa and mayonnaise. Mix well.|
|3. Combine all other ingredients with the chilled pasta. Add the salsa/mayonnaise mixture and toss gently. Chill at least 2 hours.|