SOURCE: Dreamfields Pasta

Dreamfields Pasta

May 22, 2012 13:29 ET

Dreamfields Celebrates Summer With "Pastapalooza" Pasta Salad Contest

14 Prizes Awarded in Salute to Unofficial Side Dish of Summer

MINNEAPOLIS, MN--(Marketwire - May 22, 2012) - As the unofficial side dish of summer, pasta salads are the must-have complement to every barbeque, picnic or pool party. Creamy, savory, spicy, fruity -- there's a perfect pasta salad for every palate and occasion, even for those managing weight or blood sugar.

To salute this popular side dish, Dreamfields pasta is kicking off its second annual "Pastapalooza" Pasta Salad Contest. Each week from Memorial Day through Labor Day, one entrant will be eligible to win a free case of Dreamfields pasta. Additionally, the 14 weekly winning recipes will be shared on Facebook and Twitter.

Entering the recipe contest is easy. Starting May 21, 2012, visit www.TryDreamfields.com/pastasalad or follow Dreamfields pasta on Facebook (http://facebook.com/Dreamfields) for entry directions. Tasty pasta salad recipes from the Dreamfields test kitchen as well as helpful tips about seasonal vegetables, global cuisines and fun themes will be featured on Facebook each week to educate and inspire participants. Pasta salad entries must be original recipes with 10 or fewer ingredients. Entries will be evaluated on taste, creativity, convenience and use of Dreamfields pasta.

Dreamfields pasta makes any pasta salad better-for-you with its unique nutritional benefits. Made from durum wheat semolina, Dreamfields pasta has the same taste and texture as traditional pasta but with twice the fiber and fewer digestible carbohydrates per 1-cup cooked serving. This makes it ideal for anyone who wants to help maintain healthy blood sugar levels, balance energy and improve digestive health.

"Everyone is looking for easy ways to eat more healthfully without sacrificing taste -- especially during swimsuit season. With its patented benefits of reduced digestible carbs and added fiber, Dreamfields pasta gives every pasta dish a healthy boost," said Mike Crowley, president of Dreamfields pasta. "People managing their blood sugar, watching their weight or just interested in eating healthier can feel better about enjoying a pasta salad at their next cookout, graduation party or backyard dinner."

An example of the type of recipe the judges look for is "Spicy and Cool Pasta Salad" one of last year's winning recipes.

SPICY AND COOL PASTA SALAD
Preparation Time: 30 minutes

1 box Dreamfields Penne Rigate
2 ears corn or 1-1/2 cups frozen corn, thawed
2 red or green poblano chiles, roasted, peeled and chopped (see note)
1 cup crumbled queso fresco cheese (see note)
1/4 cup chopped fresh chives
1/2 cup chopped fresh cilantro
1/2 teaspoon sea salt
1/4 cup mango chutney
2 tablespoons chili oil (see note)

1. Cook pasta according to package directions. Remove pasta from pot; do not discard pasta water. Rinse pasta with cold water until completely cooled; drain again. Place in large bowl. Return pasta water to stove; bring to boil.

2. Meanwhile, shuck corn and remove silks. Place in boiling pasta water 5 to 7 minutes or until corn is tender. Drain; rinse with cold water until completely cooled. Cut corn off cob.

3. Add corn, chopped poblanos, cheese, chives, cilantro and salt to pasta; toss to combine. In small bowl, stir together chutney and chili oil. Pour over pasta mixture; toss until coated. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing.
Makes 8 to 10 side dish servings.

Notes:

  • To roast poblano chiles, cut poblanos in half; remove membrane and seeds. Spray with nonstick cooking spray. Line baking sheet with aluminum foil. Place chiles cut side down on baking sheet. Broil 6 inches from heat source, about 5 minutes or until blackened; check periodically. Place in plastic bag 10 minutes. Peel and coarsely chop chiles.

  • Crumbled feta or shredded Mexican cheese blend may be substituted for the queso fresco.

  • If chili oil is not available, substitute 2 tablespoons olive oil and 1/2 teaspoon crushed red pepper flakes.

Nutrition information (1/8 of recipe): 268 calories; 9 g protein; 14 g digestible carbohydrates*; 8 g total fat; 2 g saturated fat; 10 mg cholesterol; 304 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 44 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

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