Southwest Pasta Salad
Southwest Pasta Salad
Southwest Pasta Salad

Southwest Pasta Salad

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For the pasta salad-

  • 4 ounces Montebello Tricolor Fusilli
  • 1 /2 cup red bell pepper, diced
  • 1 cup grape tomatoes, halved
  • 1 avocado, peeled, pit removed and diced
  • 1 cup canned black beans, rinsed and drained
  • 2 cups cooked corn kernels
  • 2 Tablespoons scallions, minced
  • 6 cups baby arugula
  • 12 ounces grilled chicken, shredded into bite size pieces
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper

For the dressing-

  • 1/4 cup Stonewall Kitchen Chipotle Aoli
  • 1/4 cup sour cream
  • 1 Tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Cook pasta according to package instructions. Drain and allow to cool (if in a hurry you can run cold water over the pasta, drain well).
  2. In a large serving bowl combine pasta, bell pepper, tomatoes, avocado, black beans, corn, scallions, arugula, and chicken.
  3. For the dressing whisk together in a small bowl the Chipotle Aioli, sour cream, lime juice and salt and pepper.
  4. Drizzle dressing over pasta salad ingredients and add the cilantro. Toss until all ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately. (credit: Stonewall Kitchen)