Tex-Mex Pasta Salad

posted by RisaG 07-07-100 5:57 PM

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 and 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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line