Southwestern Pasta Salad

Southwestern Pasta Salad
Total Time

20 min.

Serving & Size

10 oz / 280 ml

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Pasta Shells, uncooked 1 kg 2 lbs
Pace® Mild Thick & Chunky Salsa
750 mL
3 cups

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.

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.

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