Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad Recipe
Howard L. Puckett
Use fresh summer corn in this southwestern chicken pasta salad for a sweet and juicy addition. If your corn is a bit past its prime, boil it for two minutes.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 28 %
Fat 9.9 g
Satfat 3.6 g
Monofat 3.8 g
Polyfat 1 g
Protein 21 g
Carbohydrate 38.2 g
Fiber 2.5 g
Cholesterol 48 mg
Iron 2.1 mg
Sodium 523 mg
Calcium 121 mg

Ingredients

1/2 pound uncooked penne rigate
1 cup fresh corn kernels
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (about 2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.

Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Note:

Barbara Seelig Brown,

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note