Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Hi all We made this yesterday and it turned out very well. The original recipe had chicken in it. My husband made the dressing while I was out for me to taste when I got home. We added just 1/2 t. chili powder as ours is very strong and we were taking it to a pot luck. It had a smidge of a bite to it. I think 3/4 tsp might be good for home. Also added a bit more olive oil and red wine vinegar. And doubled the corn and onion and probably tripled the bell peppers. I added the cheese after everything else had been added and stirred around. Barbara SOUTHWEST PASTA SALAD INGREDIENTS: 1 16-ounce package Rotini pasta 4-5 quarts water 1/2 cup grated Parmesan cheese 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper Dressing: 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper DIRECTIONS: Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving. Yield: 8 Servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Mmm... add some black beans and it would make a whole meal! Sounds wonderful, thanks for sending! Audrey S. On Fri, Jan 23, 2009 at 12:23 PM, Barbara & George Grenier < grenier wrote: > Hi all > > We made this yesterday and it turned out very well. The original recipe > had chicken in it. > > My husband made the dressing while I was out for me to taste when I got > home. We added just 1/2 t. chili powder as ours is very strong and we were > taking it to a pot luck. It had a smidge of a bite to it. I think 3/4 tsp > might be good for home. Also added a bit more olive oil and red wine > vinegar. And doubled the corn and onion and probably tripled the bell > peppers. I added the cheese after everything else had been added and > stirred around. > > Barbara > > SOUTHWEST PASTA SALAD > > INGREDIENTS: > 1 16-ounce package Rotini pasta > 4-5 quarts water > > 1/2 cup grated Parmesan cheese > 1/2 cup cooked yellow corn kernels > 1/3 cup chopped cilantro > 1/4 cup chopped green onion > 2 tablespoons diced red bell pepper > 2 tablespoons diced green bell pepper > > Dressing: > 1 1/4 cups V-8 juice > 1 1/2 tablespoons olive oil > 1 tablespoon red wine vinegar > 1 1/2 teaspoons chili powder > 3/4 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > > DIRECTIONS: > Prepare the pasta by bringing 4-5 quarts of water to a rolling > boil in a large saucepan. Add pasta to the pan, and when water > begins to boil again, cook for 8-11 minutes. Pasta should be > al dente, or mostly tender but with a slight toughness in the > middle. Whisk all of the dressing ingredients together in a > small bowl. Cover and chill the dressing until you're ready to > use it. When pasta is done, pour it into a large bowl. Add the > dressing, then toss. Add the remaining ingredients to the > pasta, and toss until combined. Cover and chill for several > hours before serving. > > Yield: 8 Servings > > > Quote Link to comment Share on other sites More sharing options...
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