Sherri's Picante Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro-make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time-the longer the better, even overnight. Enjoy! Ingredients:
1 lb spiral pasta |
1 1/2 cups celery, sliced |
1 1/2 cups mushrooms, sliced |
1/2 cup pimento stuffed olive, sliced |
1/2 cup green onions with top, sliced |
1 cup mayonnaise |
1/2-2/3 cup picante sauce (like pace) |
1/4 cup heavy cream |
1 small green bell pepper, sliced for garnish |
Directions:
1. Cook pasta according to package directions; drain.
2. Add vegetables and toss lightly.
3. Add combined mayonnaise, picante sauce, and cream; mix well.
4. Cover and refrigerate at least two hours before serving to allow flavors to develop.
5. Garnish w/ pepper slices.
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