Tonights Side - Tex-Mex Pasta Salad

[Guest guest]

This came out really great. Make sure you enjoy HOT food

because this is quite spicy. DH thought it was too spicy

for him and I felt a small burn. Of course, if you are of

the chile-head persuasion, you can up the heat a bit

more. Or change the chile itself.

 

* 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 fat-free mayonnaise

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 : corn-on-the-cob

 

RisaG