Free Recipe Peppy Pasta Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Peppy Pasta Salad Recipe
1 lb Dried mostaccioli; twists
-or other substantial pasta
1 c Chile mayonnaise; see recipe
3 Cloves (large) garlic;
-minced
1-1/2 tb Fresh lime juice
2 ts Dijon or hot German mustard
2 c Well-rinsed; stemmed,
-lightly packed spinach
-leaves; cut in narrow
-ribbons
1 Fresh or pickled Jalapeno;
-finely slivered
1 Red bell pepper; cut in long
-thin strips
6 Pickled red cherry peppers;
-halved
1 c Fresh snow peas; cut in
-diagonal slivers
1 c Marinated artichoke hearts
-(3 6-oz jars=1 cup) -or-
1 cn (1-lb) artichoke hearts;
-drained; marinated and
-marinated overnight in
-Italian salad dressing
Peppy Pasta Salad Preparation
Following package directions, cook pasta in boiling water just until tender to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice and mustard in a food processor; process until smooth. Combine pasta, spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes. Add dressing and toss lightly. Taste; adjust seasonings. Before serving, refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6 servings. You may substitute any seasonal vegetables for the artichoke hearts, peas, spinach and peppers. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Peppy Pasta Salad?
If you know a better Peppy Pasta Salad Recipe please comment below.