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Chugwater Chili Pasta Salad

Katie Kernan Chugwater Chili

Summertime is here!!!

Enjoy taking this delicious Chugwater Chili Pasta Salad to all of your summer parties and potlucks.

It is quick, easy, and will leave you asking for more. 

Step 1: Prep the Pasta

You will use either 1/2 box of rotini or the pasta shape of your choice. For this recipe I used the tri-colored rotini to give the salad extra color. Boil pasta until tender in a large pot and drain. Rinse with cold water to cool the pasta.

Step 2: Create the Sauce

This pasta salad sauce is easy but delicious. In a small bowl combine 1/3 cup oil (note I used vegetable oil but you could also use olive oil as well), 1/3 cup lime juice, 2 1/2 Tbs. Chugwater Chili Gourmet Blend, 1/2 tsp. salt, and 1 Tbs. minced garlic. Set aside.

Step 3: Combine the Ingredients

Now it is time to throw it all together. In a large bowl add in cooked pasta, 1/2 cup red bell peppers,1/2 cup green bell peppers, diced cucumber, 1 cup chopped or halved cherry tomatoes, and 1/2 cup cilantro. Stir in sauce mixture and refrigerate for 1 hour or overnight. The longer it marinates together the more the spices blend into the pasta and vegetables. 

Step 4: Enjoy!!!

Now it is time to enjoy your Chugwater Chili Pasta Salad. It is best to serve chilled and share with others.

Recipe Notes: 

  1. If you like onion you can add diced onion to the recipe. 
  2. You can add in diced avocado or cotija cheese to the recipe also. 
  3. Serve as a meal and add grilled chicken breast strips or shrimp to the salad. 
  4. For more heat add in diced jalapenos or more Chugwater Chili Gourmet Blend. 
  5. For less heat reduce the amount of Chugwater Chili Gourmet Blend. 

Now that you have learned a new Chugwater Chili Recipe, who will you share it with?

Chugwater Chili Pasta Salad

Serving Size: 8

Cook Time: 1 hour to overnight

Ingredients:

1/2 package rotini or penne pasta

1/3 cup vegetable oil

1/3 cup fresh lime juice

2 1/2 Tablespoons Chugwater Chili Gourmet Blend

1 Tablespoon garlic, minced

1/2 teaspoon salt

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 diced cucumber

1/2 cup fresh cilantro chopped

1 cup chopped tomatoes or halved cherry tomatoes

Directions:

  1. Boil pasta until tender in a large pot and drain. Rinse with cold water to cool the pasta.
  2. In a small bowl combine oil, lime juice, Chugwater Chili Gourmet Blend, salt, and garlic. Set aside.
  3. In a large bowl add in cooked pasta, bell peppers, cucumber, tomatoes, and cilantro. Stir in sauce mixture and refrigerate for 1 hour or overnight.
  4. Serve chilled.

Optional:

  1. Add in diced avocado
  2. Add in Cotija cheese. 
  3. Add diced jalapeno for extra heat. 
  4. Add in Grilled Chicken or Shrimp for a meal. 

Downloadable PDF

 

 



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