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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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MEXICAN PASTA SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. Ingredients:
12 ounces corkscrew pasta cooked and cooled |
4 ounces green chilies chopped |
16 ounce can red kidney beans drained |
1/2 green pepper chopped |
8 ounce can whole kernel corn drained |
1/2 cup celery chopped |
1/4 red onion chopped |
2 teaspoons fresh chopped parsley |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 cup mayonnaise |
Directions:
1. Mix pasta, chilies, beans, pepper, corn, celery, onion and parsley together and set aside.
2. Mix together chili powder, cumin and mayonnaise then pour over pasta mixture.
3. Chill overnight and if desired add chopped tomato right before serving.
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