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Sombrero Pasta Salad Recipe

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This recipe for Sombrero Pasta Salad, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike and Angela Bolme
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16oz. pkg. spiral pasta
1 lb. ground venison or beef
3/4 c. water
1 envelope taco seasoning
2 c. shredded cheddar
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped or can of diced tomatoes
2 cans sliced ripe olives, drained
1 bottle Catalina or Western salad dressing

Directions:
Directions:
Cook pasta. In skillet, cook beef, drain and add water and taco seasoning. Simmer 15 mins. Rinse pasta in cold water and drain. Place in large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives. Mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
We often eat this one hot. It is delicious both ways! Another one of Mike's specialties.

 

 

 

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