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Tex-Mex Pasta Salad
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    Tex-Mex Pasta Salad

  • 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.

    Serving Ideas : burgers, grilled fish, corn

    From: RisaG.
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Sun, 02 Jul 2000

    *BACK TO SALADS*






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