Lunches , Chicken & poultry , Pastas & noodles , Main dishes , Salads & bowls

Chimichurri pasta salad

Name: Chimichurri pasta salad
Prep time: 35 min
Cook time: 40 min
Yield: 6 à 8
Cuisine: Québécoise
Ingredients: 2 chimichurri chicken breasts by Exceldor; 500 g ricciole artisanal pasta; 1 cup frozen corn; Olive oil; 1 red bell pepper, diced; 1 box of cherry tomatoes, halved; 3 tablespoons finely chopped red onion; 200 g crumbled feta cheese; 2 x 156 g chimichurri pesto; Salt and pepper from the mill

In collaboration
with Exceldor

Preparation 35 min
Cooking 40 min
Servings 6 à 8
Freezing I do not suggest

The kind of summer meal that we love to eat again and again. In collaboration with Exceldor and their chimichurri chicken, I present to you this legendary pasta salad!

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Ingredients

2 chimichurri chicken breasts by Exceldor
500 g ricciole artisanal pasta
1 cup frozen corn
Olive oil
1 red bell pepper, diced
1 box of cherry tomatoes, halved
3 tablespoons finely chopped red onion
200 g crumbled feta cheese
2 x 156 g chimichurri pesto
Salt and pepper from the mill

Preparation

Preheat the barbecue to maximum power and reduce to medium power. Oil the grates.
Put the chicken breasts on the grills and cook for 15 to 20 minutes or until the chicken is cooked. Dice and place in a large salad bowl. You can also cook the chicken on a baking sheet in the oven at 450°F.
In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, rinse thoroughly under cold water and drain well. Pour into the salad bowl.
In a frying pan over medium high heat, place the corn, drizzle with olive oil then season with salt and pepper. Cook 8 to 10 minutes, stirring, until the corn is golden brown. Leave to cool for 10 minutes and pour into the salad bowl.
Add the rest of the ingredients, a good drizzle of olive oil, season with salt and pepper and mix.

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Parés Baltà Materia Prima Orange Penedès 2021

Côte Méditerranéenne, Espagne

Produced by Cavas Parès Baltà, this very nice Peneds composed of 95 % Xarel-Lo and 5 % Malvasia is characterized by notes of dried chamomile, apricot, tea and citrus, with a touch of wax bee. Its tannins are present but flexible, and the finish is fresh and bitter. Excellent with this kind of chicken dish with chimichurri. See the product

Saison Rayée, 6%

Le Castor

A blend of seasonal beers aged 8 to 12 months in wine barrels, this multi-grain beer offers peppery, cereal and lemony notes, reminiscent of certain natural white wines. The pepper and clove aromas of the beer will be appreciated with the chimichurri that will accompany the dish. A very dry and slightly acidic beer, its vinous notes and refreshing taste will be most appreciated with this most summery salad. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!