[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