Ingredients
- 1 pound small shell pasta, cooked al dente, drained
- 1 15-ounce can black beans, rinsed & drained
- 1 1/2 cups frozen corn, thawed
- 1/2 cup chopped black olives
- 2 to 4 ounces canned diced green chilies, drained
- 6 to 8 green onions sliced w/green
- 1 cup chopped red bell pepper (can be part green bell pepper)
- 1 cup diced celery
- 1 cup chopped cilantro (more or less to taste)
- 1-2 jalapeno peppers, seeded & minced
- 1/3 cup olive oil or canola oil
- 1/4 cup red wine vinegar
- 3 tablespoons lime juice
- 1/3 cup mayonnaise
- Several dashes Tabasco (or sub equivalent heat of red pepper flakes)
- Salt and pepper to taste
- 3 medium avocados, peeled and cut in cubes (optional)
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Southwestern Shell Pasta Salad
Time: 35 minutes prep, 8 minutes cook
Servings: 14
Directions
- In large bowl combine shell pasta, beans, corn, olives, green chilies, onions, bell pepper, celery, cilantro, and jalapeno peppers.
- In small bowl whisk together oil, vinegar, lime juice, mayonnaise, Tabasco and salt and pepper. Drizzle dressing over pasta mixture and toss lightly, coating evenly.
- Cover and chill a few hours or overnight. Adjust seasonings as needed.
- If desired, lightly fold in avocados and serve.
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Summary
Chop, chop, chop and get your frustrations out making this pasta salad with south-of-the-border appeal. Choose your heat level by amount of peppers, hot sauce and chilies you add. This yields a generous bowl and serves 12-14. Make this ahead of time and chill ~ if you can wait and can keep everyone out too!
Menus and Pairings
Reviews
December 9, 2012
I'm sure this tastes as good as it looks!
They don't call you Salad Foodie for nothing!I've cooked/tasted this recipe!
May 5, 2013
This is delicious! The chopping does take awhile but it is worth it.I've cooked/tasted this recipe!
