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Pasta Salad with Chicken & Sweet Corn Salsa

1 pound penne or fusilli, cooked and drained according to package directions.

1 pound cooked chicken, cut into small pieces or shredded

1 jar Fly Creek Cider Mill Sweet Corn Salsa

1 cup diced tomatoes

1/2 cup chopped scallions

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh basil

1 teaspoon minced garlic

1 teaspoon minced fresh hot green chile or to taste

salt and pepper to taste

Recipe Yield: Makes about 6 servings

  1. Place the cooked pasta in a large mixing bowl.
  2. Add the chicken, tossing to combine.
  3. Stir in the salsa, tomatoes, scallions, cilantro, parsley, basil, garlic and chile.
  4. Season with salt and pepper to taste.
  5. Cover and set aside to allow flavors to blend for about 30 minutes.
  6. Serve at room temperature or just barely chilled.

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