Market District Recipes: Southwestern Pasta Salad & Grilled Vegetable Pasta Salad

This is the time of year for graduations and if you're hosting a party, be sure to try out these two pasta salad recipes from the Giant Eagle Market District!

Southwestern Pasta Salad with Chipotle-Lime Dressing
Compliments of Market District Chef Benjamin D'Amico

Makes: 5 lbs Prep Time: 35 min. Cooking Time: 8 minutes

Ingredients:

• 2 lbs Pasta, cooked (Any variety of hearty noodle)
• 1 ½ Cups Corn, Roasted
• 1 can Black Beans, drained
• 1 can Black Olives, halved
• 2 cups Cherry Tomatoes, quartered
• 1 each Avocado, diced
• 1 bunch Scallion or Red Onion, minced
• 1 each Jalapeño Peppers, minced
• ¼ cup Roasted Green Chili Peppers, minced
• 3 tbsp Fresh Cilantro, minced
• 1 cup Queso Fresco Cheese, crumbled
• 1 each Lime, cut into wedges
• ¼ cup Fresh Gourmet® Crispy Jalapeño Chips (found in produce dept.)

Chipotle Lime Dressing:

• 1 cup Mayonnaise
• ¾ cup Sour Cream
• 2 tbsp Chipotles in Adobo, purred
• ¼ cup Lime Juice
• 1 tbsp Oregano, dried
• 1 tbsp Paprika
• ½ tbsp Chili Powder
• ½ tbsp Garlic Powder
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper

Directions:

1. Heat water in a large pot and bring to a boil. Season with 1 tsp salt.
2. Cook pasta for 8 minutes or until al dente, drain, and rinse. Allow pasta to cool and toss with a little bit of canola or olive oil to prevent sticking.
3. Dressing: Combine all ingredients in a medium mixing bowl and whisk together until well mixed.
4. Combine the dressing with the chilled pasta.
5. Add in each of the vegetables and lightly mix after adding each ingredient.
6. Make sure that the dressing covers all of the ingredients before serving.
7. Garnish with the crumbled queso fresco, some cilantro, The Crispy Jalapeño Chips, and a few lime wedges.

Grilled Vegetable Whole Wheat Pasta Salad with Lemon-Thyme Vinaigrette
Compliments of Market District Chef Benjamin D'Amico

Makes: 5 lbs Prep Time: 45 min. Cooking Time: 10 minutes

Ingredients:

• 2 lbs Whole Wheat Pasta, cooked (any variety)
• 1 each Red Bell Pepper, halved, grilled, sliced
• 6 each Portabella Mushrooms, grilled, sliced
• 2 each Zucchini, halved, grilled, thinly sliced
• 2 each Yellow Squash, halved, grilled, thinly sliced
• 1 bunch Asparagus, trimmed, grilled
• 1 each Red Onions, thick sliced, grilled
• 1 can Artichokes, small, drained, halved
• 4 oz Crumbled Goat Cheese
• 2 tbsp Sunflower Seeds

Dressing:

• ¼ cup Lemon Infused Olive Oil
• ¼ cup White Balsamic Vinegar
• ¼ cup Lemon Juice
• 1 tbsp Dijon Mustard
• ½ tsp Fresh Thyme, minced
• 3 tbsp Fresh Parsley, minced
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper

Directions:

1. Heat water in a large pot and bring to a boil. Season with 1 tsp salt.
2. Cook pasta for 10 minutes or until al dente, drain, and rinse. Allow pasta to cool and toss with a little bit of canola or olive oil to prevent sticking.
3. Dressing: Combine all ingredients in a medium mixing bowl and whisk together until well mixed.
4. Combine the dressing with the chilled pasta.
5. Add in each of the vegetables and lightly mix after adding each ingredient.
6. Make sure that the dressing covers all of the ingredients before serving.
7. Garnish with the crumbled goat cheese, some parsley, and some sunflower seeds.