Ingredients
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 black pepper |
| 1 medium-sized chicken breast, cubed |
| 1 pumpkin, sliced into half-moons and blanched |
| 1 cup of yellow corn kernels |
| 1 small red bell pepper, cubed |
| 1 cup of baby spinach leaves |
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 black pepper |
Instructions
For the pasta
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Step 1 Heat water with salt un a pot until it boils. |
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Step 2 Immediately add Vaqueros KIDS! La Moderna® pasta and check the cooking times indicated on the package. |
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Step 3 Drain and set aside. |
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Step 4 Combine canola oil, ground piquin chili, rosemary, garlic, salt, and pepper in a bowl. |
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Step 5 Add the chicken cubes and stir to coat them with all the flavor. |
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Step 6 Cook them in a hot skillet until they are browned and fully cooked in the center. |
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Step 7 Mix the cooked chicken with the pasta in a bowl. |
For the vinaigrette
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Step 1 Place all the ingredients in a jar with a lid and shake vigorously until they emulsify. |
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Step 2 Dress the salad with the vinaigrette and stir to incorporate the flavors. |
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Step 3 Serve in individual bowls and enjoy. |
