Saturday, June 29, 2019

Mexican Pasta Salad

Put the Fiesta in your festivities with this simple and delicious recipe, perfect for your upcoming cookouts and any time you want to go BOLD Southwestern with an Italian and Southern American Twist. Taco Tuesday or any day just got better!

1 lb. mezze penne
1 can fire roasted tomatoes, drained
1 can black beans, rinsed and drained
1 small yellow squash, halved and sliced thinly, about 3/4 cup
1 c. chopped celery
1/2 c. chopped red or yellow onion
3/4 to 1 c. mayonnaise
4 oz. shredded Monterey Jack cheese, divided
1 banana pepper, thinly sliced
2 tbsp. seasoned rice vinegar
2 tbsp. chili powder
1 tbsp. smoked paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. pure cane sugar, optional
1/2  tsp. celery seeds
2 tbsp. freshly chopped parsley
juice of one lime
SPST (Salt and Pepper to Suit Taste)
Cook pasta according to instructions on package, in salted water until al dente, about 8 minutes.
Shock pasta in cold water to retain texture and shape and drain.
In a large bowl, combine mayonnaise with 1/2 of cheese and all remaining ingredients, mixing well.
Fold veggies into dressing, then fold in pasta.
Transfer to serving dish and garnish with remaining cheese.
Refrigerate until time to serve for flavors to marry, at least an hour recommended.
May be made a day ahead.

No comments:

Post a Comment