SCRUMPTIOUS SOUTHWEST PASTA SALAD
A pasta salad with lots of flavors from south-of-the-border. Makes a big bowl to feed a crowd! This is NOT rocket science! Use what you like... experiment.
Servings 24
Ingredients
- 3 lbs dried pasta I used farfalle and penne cooked and drained
- 1 13 oz. jar of Litehouse Avocado Ranch with Bacon Dressing and Dip
- 1 packet of taco seasoning
- 1 cup mayonnaise
- 1 small red onion finely chopped
- 1 red bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 2 can black beans rinsed
- 2 can Mexican style corn kernels rinsed
- 2 small cans of sliced black olives
- 2/3 cup shredded carrots
- 3 cups Jack cheese shredded
- handful of cilantro chopped
- 2 fresh tomatoes chopped
- 1 cups tortilla chips crushed
- salt and pepper to taste
Instructions
- Add the dressing, taco seasoning and the mayonnaise to a bowl and whisk to blend.
- In a very large bowl add pasta and dressing. Combine.
- Add remaining ingredients except the tomatoes and tortilla chips
- Toss to combine. Salt and pepper to taste.
- The pasta salad can be made ahead to this point and refrigerated.
To serve
- Add crushed tortilla chips right before serving. Mix
- Top with tomatoes.
Notes
Half or quarter this recipe to make a smaller amount.
To make a warm weather meal add cooked chicken or shredded beef to the pasta and serve on a bed of lettuce.
To make a warm weather meal add cooked chicken or shredded beef to the pasta and serve on a bed of lettuce.