For the salad
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Vaqueros KIDS! La Moderna® pasta
- 2 tablespoons of canola oil
- 1 teaspoon of ground piquin chili
- 1 finely chopped garlic clove
- 1 pinch of salt and ground black pepper
- 1 chicken breast, cut into medium cubes
- 1 zucchini, sliced into half-moons and blanched
- 1 cup of yellow corn kernels
- 1 small red bell pepper, cut into small cubes
- 1 cup of baby spinach
For the vinaigrette
- 3 tablespoons of canola oil
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of Dijon mustard
- 1 tablespoon of honey
- 1 pinch of salt and ground black pepper
For the pasta
- Heat water with salt in a pot until it boils.
- Immediately add Vaqueros KIDS! La Moderna® pasta and check the cooking times marked on the package.
- Drain and set aside.
- Combine canola oil, piquin chili, rosemary, garlic, salt, and black pepper in a bowl.
- Add the chicken cubes and stir to make sure they are coated with all the flavors.
- Cook them in a hot skillet until browned and well cooked in the center.
- Mix in a bowl with the pasta.
For the vinaigrette
- Place all ingredients into a jar with a lid and shake vigorously to form an emulsion.
- Drizzle the vinaigrette over the salad and toss to incorporate the flavors.
- Serve in individual bowls and enjoy.