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Sunday, August 23, 2015

Picnic pasta Salad

A component that we love to have at our grill outs, picnics or outside summer get together is salads. Lettuce salads, potato salads, slaws or pasta salads makes no difference. It is just a great accompaniment for sandwiches, grilled meat, or whatever the entrée may be. This pasta salad recipe adds a bit of spice to the life of the picnic as well.

Spiced Mexican Pasta Salad

cups cooked (al dente) rotini pasta, hot                        
1  cup Old El Paso™ Hot Thick 'n Chunky Salsa                  
(4 oz.) Old El Paso™ diced green chiles, drained                        
(4 oz.) can sliced black olives, drained                        
1 (14 oz.) can Muir Glen™ organic fire roasted tomatoes                 
(14 oz.) can kidney beans, rinsed and drained                       
3/4  cup sweet corn, drained            
1/2 cup red bell pepper, seeded and diced                                            
1/4 cup chopped fresh cilantro                                    
green onions, sliced                      

1/2   cup Italian dressing                       
1  teaspoon ground cumin                    
1  teaspoon salt                        
1/4  teaspoon freshly ground black pepper                     

Combine the dressing ingredients and set aside.  While the pasta is hot, combine all ingredients in large bowl. Pour the dressing over and toss to combine. Serve immediately warm or at room temperature

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