"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salsa Pasta Salad Recipe

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This recipe for Salsa Pasta Salad, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Howard
Added: Saturday, March 8, 2008


1 lb. dried corkscrew macaroni or bow-tie pasta
6 medium tomatoes, chopped (4 1/2 cups)
2 medium onions, chopped (1 cup)
2 4-ounce cans diced green chili peppers
1 6-ounce can pitted ripe olives, drained and sliced
1 small green sweet pepper, chopped (1/2 cup)
1 small red sweet pepper, chopped (1/2 cup)
1/2 c. salad oil
1/3 c. lemon juice
1/3 c. vinegar
1/4 c. snipped fresh cilantro or 2 tbsps. dried coriander, crushed
1 tbsp. chili powder
1 1/2 tsp. garlic salt
1 tsp. sugar
1 tsp. ground black pepper
Fresh cilantro sprigs (optional)

Cook the pasta according to package directions. Drain. Combine the drained pasta, tomatoes, onions, undrained chili peppers, olives, green sweet pepper, and red sweet pepper in a very large mixing bowl. Toss to mix well.
For dressing, combine the oil, lemon juice, vinegar, the 1/4 cup cilantro, the chili powder, garlic salt, sugar, and black pepper in screw-top jar. Cover; shake well to mix. Add the dressing to the pasta mixture; toss gently to coat. Cover and refrigerate for 2 to 24 hours.
To serve, garnish salad with the cilantro sprigs, if desired.

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