Cilantro and lime are such tasteful boosters to any recipe. Together, they’re even better. This pasta salad uses only 4 ounces of dry Whole Grain Rotini for the entire recipe and trust that you won’t think it’s not enough for so many servings once it is complete.
As a self-proclaimed “carboholic” that is now in recovery, I’ve switched to whole grains and limit the amount used and the portion served to keep sugar, er go carbs, low. At first, R and I didn’t think half a cup of rotini would suffice but once the pasta salad was ready to eat it looked great and tasted great.
The original recipe calls for an addition of Jalapeño peppers. This was a recipe I made for all 3 of us and Jalapeños are a no-go for my kiddo for now. Feel free to add one to your take on this if you want the extra heat and let me know how that goes!
The usual: fresh and organic ingredients including whole grain pasta. The new: used honey in place of table sugar. The honey gave the dressing a much more interesting flavor while adding a tad of sweetness to the otherwise citric cilantro-lime dressing given.
Serve this dish cooled and since it doesn’t require re-heating the next day, it makes for a quick lunch! Plate with lime wedges and squeeze a little more onto your salad, it won’t overload the lime flavor instead it will finish bringing out the flavors in the tomato, onion, avocado and mango.
Phenom recipe for an outdoor party! I’m thinking this will be one of my go-to recipes for outdoor entertaining, along with the Summer Squash Soup which I would serve as shooters. Love it!
Do you have a go-to recipe for meals served chilled or cool that would be great for outdoor entertaining? Share by posting below!
INGREDIENTS: Makes 7-8 servings.
2 serving(s) Barilla Whole Grain Rotini Pasta, 4 oz of dry rotini
¼ cup(s) fresh lime juice
¼ cup(s) cilantro, fresh leaves
2 Tbsp olive oil
1 Tbsp honey
1 tsp table salt
½ tsp garlic powder
½ tsp ground cumin
¼ tsp cayenne pepper
5 spray(s) olive oil cooking spray, coat skillet once and completely
1 pound(s) uncooked boneless skinless chicken breast(s)
¼ tsp black pepper
1½ cup(s) grape tomatoes, halved
1 cup(s) uncooked red onion (s), diced
1 small mango (es), cut into 1/2 in pcs
1 medium avocado , cut into 1/2 in pcs
1 medium yellow pepper(s), chopped
1 medium sweet red pepper(s), chopped
1. Cook pasta according to package instructions.
2. Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, honey, 1/2 tsp of salt, the garlic powder, cumin and cayenne pepper. Cover and blend about ◴ 30 sec or until we’ll mixed. Set aside.
3. Lightly coat a non stick skillet with olive oil spray. Season chicken with salt and pepper and cook. Cut into bite size pieces.
4. In a large bowl combine pasta, chicken, tomatoes, red onion , sweet peppers , mango and avocado . Pour dressing over all of it and gently toss to coat. Serve with lime wedges.
This recipe makes 7 to 8 servings depending on whether you prefer 1 1/2 to 2 cups of the complete recipe per serving. 6-7 pp for 1 1/2-2 cups as a serving.
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