Michelle Huston

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I am a full-time EMT and my schedule runs 48 hours on/48 hours off. I also have a son that has a lot of food issues, so cooking a healthy meal for my family can be difficult. With THRIVE, I don't have to worry about the preservatives and food colorings he is allergic to, and I love that most THRIVE is non-GMO. I can use THRIVE in my everyday cooking and my whole family loves it. No peeling or chopping and it saves me time. I can prepare my meals in half the time. I love that I don't have food spoiling in the refrigerator--it comes right to my door! I don't have to take time out of an already busy schedule to go to the grocery store, and it is quick, easy, and convenient to use. THRIVE can change your life and give you more time with your family along with providing healthy, nutritious meals. THRIVE makes that possible for me and my family!

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Southwestern Farfalle Pasta by Chef Todd Leonard

October 3, 2013

A fantastic Southwestern variation on cold pasta salad!

Prep Time
30 minutes
14 servings
3 1⁄2 c thrive rainbow farfalle pasta 1 c thrive instant black beans 1⁄3 c thrive chopped onions (fd) 1 3⁄4 c water 1 c thrive sweet corn (fd) 1⁄2 c thrive tomato dices (fd) 2 T thrive cilantro (fd) 1⁄2 c thrive green bell peppers (fd) 1⁄2 c thrive red bell peppers (fd) 1 t chili powder 1 t cumin 1 T lime juice 1 T cholula hot sauce 1⁄2 t thrive iodized salt 1 1⁄2 c additional water 1⁄2 c thrive sour cream + 1/2 c. water 1⁄2 c mayonnaise 2 T barbecue sauce

Cook pasta until tender in salted water. Cool in strainer under cold water. Cook beans, onions and 1 ¾ cups water together for 5 minutes. Cool in strainer under cold water. Combine beans and pasta and set aside.

Combine all vegetables, seasonings, and 1 ½ cups water in a bowl and allow to soak (do not drain).Mix sour cream, mayonnaise, and barbecue sauce together and stir well. Combine all mixtures and stir well. Chill before serving.


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