Village Pasta Salad July 28 2013, 0 Comments

Village Pasta Salad


1 pound curvy pasta (such as macaroni elbows or cavatappi or orrechiette)
1 cup fresh or frozen corn, thawed
1 red bell pepper, chopped
1 small red onion, chopped
1 green bell pepper, chopped
Salt and Black pepper
8-ounce block of pepper jack cheese, diced
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 cup store Village Hot Sauce Mild or Extra Hot
2 tablespoons chopped cilantro leaves or parsley


Bring about 6 quarts of water to a boil; add 1 TB of table salt, stirring to dissolve, then add pasta.

Meanwhile, combine corn, red pepper, onion and green pepper in a bowl and season with salt and pepper, then add Pepper Jack cheese.

Pour vinegar into a small bowl and whisk in extra-virgin olive oil, then stir in Village Hot Sauce. Pour sauce over pasta and toss to coat evenly, then add vegetables and cheese, waiting until pasta is room temperature. Season with salt and pepper as necessary, then garnish with cilantro or parsley.