1505.2015 May GardenPastaPrimavera

Primavera Pasta Salad

This Primavera Pasta Salad is perfect for a light spring supper or Sunday brunch. Mushrooms, avocado, chicken and New Mexican Hatch salsa combine in a symphony of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch
Servings 8 4 oz. servings
Calories 293 kcal


  • 12 oz. dry rotini pasta
  • 2 tsp. olive oil
  • 4 garlic cloves fresh, chopped
  • 1 cup mushrooms sliced
  • Pinch BUENO® Mexican oregano
  • 1 16 oz. jar BUENO® Hatch Flame Roasted Green Chile Salsa
  • 3 tsp. red wine vinegar
  • Pinch black pepper
  • 1 Avocado chopped
  • 1/2 cup cherry tomatoes, halved optional
  • 2 cups cooked chicken, cubed optional


  • Cook pasta in boiling water until firm. Drain and cool.
    12 oz. dry rotini pasta
  • Heat olive oil over low heat. Sauté garlic, mushrooms and oregano until softened. Remove from heat and stir in salsa and vinegar. Toss all ingredients with pasta.
    2 tsp. olive oil, 4 garlic cloves, 1 cup mushrooms, Pinch BUENO® Mexican oregano, 1 16 oz. jar BUENO® Hatch Flame Roasted Green Chile Salsa, 3 tsp. red wine vinegar
  • Add pepper to taste.
    Pinch black pepper
  • Add fresh garden tomatoes and chicken cubes, if desired.
    1/2 cup cherry tomatoes, halved, 2 cups cooked chicken, cubed, 1 Avocado


Calories: 293kcalCarbohydrates: 35gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 54mgPotassium: 358mgFiber: 3gSugar: 2gVitamin A: 97IUVitamin C: 5mgCalcium: 24mgIron: 2mg
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