Restaurant-Style Santa Fe Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Restaurant-Style Santa Fe Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Restaurant-Style Santa Fe Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 5 quarts water
• 1 (16 ounce) package rotini pasta
• 1 1/4 cups tomato juice
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black
• pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole corn kernels,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

cooked 1/3 cup chopped fresh cilantro 1/4 cup chopped green onions 2 tablespoons red bell pepper, diced 2 tablespoons diced green bell pepper 1 boneless chicken breast half, cooked and diced Bring water to a boil and add the Rotini pasta and cook according to package directions

Step 2: Technique & Execution

Rinse under cold running water and drain well

Step 3: Technique & Execution

Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together

Step 4: Technique & Execution

Toss it with the drained pasta and refrigerate for 2 to 4 hours

Step 5: Technique & Execution

Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast

Step 6: Technique & Execution

Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.