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Penne Rigate Recipes

Southwest Grilled Chicken and Corn Pasta Salad

Course
Pasta Salad
Servings
Makes 4 Servings
Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
45 minutes
recipe image

Ingredients

  • 8 ounces Dreamfields Penne Rigate cooked according to package
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ears corn husks removed
  • 1 cup cherry tomatoes halved
  • 1/2 cup scallions minced
  • 1/4 cup cilantro minced
  • 2 tablespoons lemon olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste

Directions

  1. Pre-heat grill to high heat. Cook pasta according to package directions. Rinse pasta in cold water; drain again. Place in large bowl; set aside.
  2. While grill is pre-heating, season chicken breasts with cumin, smoked paprika, oregano, salt and pepper. Rub chicken well to make sure chicken is evenly coated with seasonings.
  3. Spray grill with nonstick grilling spray. Place chicken and corn on grill. Cook chicken 3 to 5 minutes on one side until browned. Turn and cook until browned or internal cooking temperature reaches 165°F. Rotate corn every 2 minutes until all sides have a slight char and are bright yellow/white. Remove chicken and corn from grill; set aside. Cool corn. Let chicken rest at least 5 minutes. Dice chicken.
  4. Add tomatoes, scallions, cilantro, olive oil and red wine vinegar to pasta; toss to combine well. Add chicken. Carefully slice corn kernels off the cob right into bowl. Toss well; add salt and pepper, as desired.

Note: Dish can be served warm, room temperature, or cold. Tastes even better the next day - - great for making ahead.

Nutrition Facts

410 Calories

55g Carbohydrates

2g Saturated Fat

365mg Sodium

11g Fat

28g Protein

50mg Cholesterol

8g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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