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.
116 oz. jarBUENO® Hatch Flame Roasted Green Chile Salsa
3tsp.red wine vinegar
Pinchblack pepper
1Avocadochopped
1/2cupcherry tomatoes, halvedoptional
2 cupscooked chicken, cubedoptional
Instructions
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.