We heard from Mel in Corinna. Mel sent her family’s favorite pasta salad. She tells me it’s the only one like it at her events and she always gets requests for the recipe. Thanks, Mel!
Favorite Pasta Salad
3 skinless, boneless chicken breast halves
1 cup barbecue sauce
1 (16 ounce) package small whole-wheat pasta shells
1 cup barbeque sauce
1 cup mayonnaise
1 teaspoon ground cumin
2 red bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 (15.25 ounce) cans whole kernel corn, drained
3/4 cup minced fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 jalapeno peppers, seeded and chopped (wear gloves) (optional)
1 red onion, chopped (optional)
Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbecue sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.
In a large salad bowl, whisk 1 cup of barbecue sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing.
Serve warm or chilled.
One of my favorite restaurants serve a southwestern dip with their onion rings, I like this sauce on my burger, as well. Honestly, I would put this on anything, it’s just that good. I hope you like it as well.
Southwestern Sauce/Dip
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper
In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
