Friday, March 8, 2013

Sweet-n-Spicy Pasta Salad

Sweet-n-Spicy Pasta Salad

 
Hi everybody :)
Before we get to this recipe, I like to tell you how I came up with it. This salad was inspired by a Chicken Fajita dish at my local Winn Dixie. It contained grilled chicken strips, sweet bell peppers, red onions, zucchini slices, and this sweet and spicy red sauce that blends it all together. It cost about $5.30 per pound. I would buy this mixture, not to make fajitas but to add to pasta to make a delicious salad because I love the combinations so much. Now, I put my taste buds to work to reproduce that great favor and can make it at home for less :) This is one of my favorites pasta dishes, mildly sweet with a little heat :)  Here's what I did...  
 
 Sweet-n-Spicy Pasta Salad
1 (16 oz.) box Penne Pasta, cooked as directed & cooled
1 (24 oz.) bag John Soules Food Chicken Fajitas Strips , thawed
1 cup sweet bell pepper, thinly sliced (I used mini sweet peppers)
1 (16 oz.) bottle Wish Bone Light Sweet & Spicy French (I used 3/4 of the bottle)
1 tablespoon garlic, minced
2 tablespoons olive oil
1 tablespoon Frank's Red Hot or Sriracha Sauce
1/2 teaspoon Salad Supreme Seasoning
1 tablespoon red wine vinegar, optional 
2 tablespoon onion, finely chopped  
2 medium tomatoes, diced
2 small zucchini, sliced, blanched, &  dried
Salt & Pepper, to taste; if desired

In a large bowl mix pasta, chicken strips, and peppers together. 
In medium bowl mix together dressing,  garlic, oil, sauce, seasoning, vinegar, and onion. Pour over pasta mixture, cover and refrigerate for at least 2 hours. (Best if refrigerated overnight.) 
Remove from refrigerator, add tomatoes and zucchini slices.  

Refrigerate for 30 minutes to 1 hour, served. Season with salt and pepper, if desired.
ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living 
The Country Cook:: Weekend Potluck
Tried and  True Recipe Party 3

 

1 comment:

  1. What a quick healthy meal... lots of great flavors in this dish. Thanks so much for sharing it with us on foodie friday.

    ReplyDelete