"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Southwestern Pasta Salad, by Mark B, is from The Hedrick Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 cup of V8-juice 1/2 T of Olive Oil 3 T red wine vinegar 2 t chili powder 1 t ground cumin 3/4 t paprika 1/2 t salt 1/4 t pepper the juice of 1 fresh lime
1/2 cup of fresh grated parmesan 1 large can of Green Gian Mexicorn (drained) 1 can of black beans (rinsed and drained) 1/3 cup of fresh cliantro (chopped) 1/4 cup of green onions (green parts only, chopped) 1/2 red bell pepper (chopped) 1/2 green bell pepper (chopped) 1 lb of Rotini or mini-Penne pasta (Barilla)
Combine ingredients for the dressing and whisk together and chill for about an hour. Cook pasta, run under cold water, and drain. Add the remaining salad ingredients to the pasta. Pour dressing over pasta salad and let chill for several hours.
This salad seems to taste better if you make it a day ahead of time; but note.... the pasta really seems to absorb the dressing so I usually make a little extra dressing and pour over it the next day.
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