“Southwest Nacho” Pasta Salad

Jun 6, 2015 | Healthy Living | 0 comments

Not only are jalapeños a good source of vitamin C, they are also a natural appetite suppressant—especially if they’re really fiery!
Who knew? We do!

“Southwest Nacho” Pasta Salad

by Chef Graham



  • 1 Lb. Pappardelle’s Southwestern Blend Pasta
  • 1 large heirloom tomato, diced
  • ½ cup roasted chilies, chopped small
    (If dried, rehydrate.)
  • 2 ears sweet corn, grilled without husk then
    cut from the cob
  • 3 large cloves fresh garlic, minced
  • ½ cup pickled jalapeños, chopped small
  • Fresh cilantro, chopped



  • 4 oz. extra virgin olive oil
  • 1 oz. local honey
  • 1 mango peeled and roughly chopped
  • 1 T ground cumin seed
  • 2 tsp. light chili powder
Cook pasta until slightly underdone (about 8 minutes). Strain. Immediately chill pasta in an ice water bath to stop the cooking process. Strain again. No one likes mushy pasta salad!

Add dressing ingredients together and emulsify in a blender, food processor, or by hand with a whisk. Put cooked and chilled pasta, dressing, and fresh vegetables in a bowl and mix by hand. Add salt and fresh black pepper to your taste. Enjoy!

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