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

Chimichurri pasta salad

Name: Chimichurri pasta salad
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 to 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

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

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Ingredients
Preparation
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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

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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 Blanc de Pacs Penedès 2024

Mediterranean Coast, Spain

The Parés Baltà Blanc de Pacs is a delicate, light white from the Mediterranean coast of Spain, made with Macabeo, Parellada and Xarel-lo, and it doesn't try to elbow its way in. Next to the chimichurri pesto, garlic and fresh herbs in this pasta salad, it stays fresh and quiet, which leaves all the room for the chicken and feta. A picnic white, served cold. See the product

Saison Rayée, 6%

Le Castor

Chimichurri is acidic, herbal and generous with oil. This saison aged 8 to 12 months in wine barrels answers with pepper, clove and winey notes that run in the same direction. Very dry and slightly tart, it keeps the salad lively from the first bowl to the last. 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!

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