Mexican Pasta Salad

Pasta salad is one of those things you really can't get wrong. Add tuna or chicken to make a main course, or grapes, chopped apples, celery and pecans with mayo to your pasta for a fresh Summer salad.
1 pound bowtie pasta or shells
1/2 green pepper sliced thinly
2 cups red kidney beans
3/4 cup sliced black olives
1/3 cup sliced green onions
1 cup mayonnaise
3/4 cup salsa
2 1/2 tablespoons vinegar
2 1/2 teaspoons onion salt
1 1/4 teaspoons chili powder

Cook pasta as directed on package. Drain. Combine pepper, beans, olives and onions with cooled pasta in a large bowl. Combine mayo, salsa, vinegar, onion salt and chili powder. Blend well. Stir into pasta and veggies. If you make this ahead, don't add the sauce until the last minute as the pasta will suck up the liquid making the salad dry.

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