[CH] Tonight's Side - Tex-Mex Pasta Salad - x/p DePepperMan
radiorlg@att.net
Sun, 02 Jul 2000 01:39:52 +0000
This was tonight's side dish. I made some "Grilled"
Salmon on the GF Grill, some corn-on-the-cob and this
pasta salad. I loved it, DH thought it was too spicy for
him. I knew it was perfect for the C-H when he
complained.
Of course, add more chipotle if you wish...
* Exported from MasterCook *
Tex-Mex Pasta Salad
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Pasta
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup small pasta shells -- uncooked
1 15 oz can red kidney beans -- drained &
rinsed
1/2 red onion -- diced
1 stalk celery -- sliced small
3/4 cup olives stuffed with jalapeno --
sliced
1/4 cup mayonnaise -- lowfat is fine
2 chipotle en adobo -- undrained
1/4 tsp black pepper
1/2 tsp ground cumin
1 tsp mexican oregano -- crumbled
1/2 tsp salt
1 1/2 tsp sugar
1 tbsp lime juice
In small bowl, combine mayonnaise, chipotle, black
pepper, cumin, oregano, salt, sugar and lime juice. Puree
with hand blender or put all in blender and blend on
high. Set aside.
Cook pasta according to package directions. Drain well.
Place in large bowl and add the onion, olives, beans, and
celery. Cover with dressing and mix well. Make sure all
salad ingredients are covered with dressing. Taste for
re-seasoning.
Refrigerate for 1 hour or until serving.
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Serving Ideas : burgers, grilled fish, corn
RisaG