Wednesday, April 4, 2012

Tex-Mex Pasta Salad

I just love salads.  Especially salads starring pasta.

This is my mom's recipe, and she's been making it my whole life.  My girls have been eating this since they could have pasta.  My husband even loves this.  (Who said that guys don't eat pasta salad???)

It's so easy and makes a LOT.  The good thing is that you can serve a lot of people OR it will keep in your fridge all week and you don't have to share!  I love versatility.

Chop up lots of veggies...

And add some corn, green chiles and beans

And you'll need this kind of pasta

If you add the pasta while it's a little warm, it will just drink up the dressing.

So let's mix up the dressing now, because our pasta needs a drink.

Since mayonnaise makes for a perfect drink, mix it with some Italian dressing (I always use light, and you can't tell a difference!) and cumin.


Tex-Mex Pasta Salad

12 oz. box tri-color rotini pasta, cooked according to package directions and drained
4 ribs celery, diced
1 bunch green onions, sliced thin
1 small green pepper, diced
1 pint grape tomatoes, sliced in half
4.5 oz. can diced green chiles
15 oz. can red kidney beans, drained and rinsed
15 oz. can white sweet corn, drained
1 cup mayonnaise
1/2 cup Italian dressing 
2 tsp cumin
1 tsp chili powder

In a large bowl, stir all ingredients together.  The flavors marry best if you combine when the pasta is still warm (it will soak up the dressing and flavors).  Serve at room temperature or chilled.

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