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Click below to download : Pasta And Pastasauces - Southwestern Pasta Salad (Format : PDF)
Pasta And Pastasauces - Southwestern Pasta Salad
1 cup uncooked small pasta shells1 (15 oz.) can red kidney beans, well drained
1 (12 oz.) can corn, drained
2 Tbsp. finely minced green onion
1 (4 oz.) can chopped green chilies, drained
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup mayonnaise
Cook pasta according to package directions and drain well.
In large bowl combine all remaining ingredients. Stir in pasta and toss to mix well. Cover and refrigerate until serving time or at least 2 hours. Stir again at serving time.
Serves 6 to 8.
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1 pound vermicelli 1 bell pepper 1 tomato 1/2 red onion 4 celery stalks 1 cucumber 1/2 container Schilling Salad Supreme 1 small bottle Italian dressing Break vermicelli into pieces and place in boiling water. Drain when done and chill. Chop vegetables, add vermicelli, seasoning and dressing. Chill and serve.
Pasta And Pastasauces - Salad - Spaghetti Salad
1 pound vermicelli 1 bell pepper 1 tomato 1/2 red onion 4 celery stalks 1 cucumber 1/2 container Schilling Salad Supreme 1 small bottle Italian dressing Break vermicelli into pieces and place in boiling water. Drain when done and chill. Chop vegetables, add vermicelli, seasoning and dressing. Chill and serve.
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4 oz. medium shell elbow or corkscrew macaroni 1/4 cup salad oil 2 Tblsp. white wine vinegar 1 Tblsp. lime juice 1/2 tsp. chili powder 1/4 tsp. salt 2 Tblsp. sliced green onions 1 to 2 oz. jar diced pimiento, drained lettuce leaves 1/4 tsp. dry mustard several drops hot pepper sauce 3 fresh or canned jalapeno peppers 1 cup chopped cooked chicken 1 (8-3/4 oz.) can whole kernel corn, drained 1/2 medium avocado, peeled and cut into bite-size chunks 2 oz. Monterey Jack cheese, cubed 1/4 cup sliced pitted ripe olives Cook macaroni in a large amount of boiling salted
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4 oz. medium shell elbow or corkscrew macaroni 1/4 cup salad oil 2 Tblsp. white wine vinegar 1 Tblsp. lime juice 1/2 tsp. chili powder 1/4 tsp. salt 2 Tblsp. sliced green onions 1 to 2 oz. jar diced pimiento, drained lettuce leaves 1/4 tsp. dry mustard several drops hot pepper sauce 3 fresh or canned jalapeno peppers 1 cup chopped cooked chicken 1 (8-3/4 oz.) can whole kernel corn, drained 1/2 medium avocado, peeled and cut into bite-size chunks 2 oz. Monterey Jack cheese, cubed 1/4 cup sliced pitted ripe olives Cook macaroni in a large amount of boiling salted
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