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Fiesta Pasta Salad

The rich, nutlike flavor of barley brings an unexpected twist to this classic pasta salad with peppers and scallions.

 

Preparation Time: 10 MINUTES


Cooking Time: 1 HOUR AND FIVE MINUTES

 

Yield: 6 to 8 servings

Measurements Ingredients Savings Availability
2 pots   Water

Not available at Stew's

 

Salted and brought to a boil

1 cup  Barley $ Add to Shopping list
1 lb.  Fusilli $ Add to Shopping list
 

Uncooked

1/2 cup  Mayonnaise $ Add to Shopping list
2 tbs.  Tomato Paste $ Add to Shopping list
1/4 cup  Red Wine Vinegar $ Add to Shopping list
1 tsp.  Honey $ Add to Shopping list
Red Pepper $ Add to Shopping list
 

Seeded and minced

Green Pepper $ Add to Shopping list
 

Seeded and minced

Scallions $ Add to Shopping list
 

Minced

  Salt & Pepper $ Add to Shopping list
 

To taste

1. Cook the barley, covered, in the boiling salted water for about 40 minutes. Check to see if more liquid is needed. If necessary, add up to 1/2 cup more water and cook for another 10 minutes or until the barley is tender.

 

2. While the barley is cooking, boil the pasta until al dente in a large pot of salted water.

 

3. Meanwhile, combine the mayonnaise, tomato paste, vinegar, honey, peppers, and scallions. Stir and add seasonings to taste.

 

4. Drain the cooked barley and pasta in a colander. Rinse briefly under cold water. While they are still warm, add them to the dressing and toss to coat. Adjust seasonings to taste — it may need a good dose of salt and pepper. Serve at room temperature or slightly chilled.