"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Fiesta Pasta Salad Recipe

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This recipe for Mexican Fiesta Pasta Salad, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Edwards
Added: Friday, January 19, 2007


1 lb. tri-color corkscrew pasta, cooked according to package, rinsed and drained
1 16 oz. can diced tomatoes, drained
1 20 oz. jar salsa (mild, medium or hot)
2 garlic cloves, chopped finely
1 c. pitted black olives, halved
1/2 c. each of red, yellow and green bell peppers, chopped
1 c. shredded carrot
1 c. red onion, chopped
1 package frozen yellow corn, thawed
1/2 c. chopped fresh cilantro
2 tbsp. olive oil
1-2 tsp. cumin, to taste
cayenne pepper, to taste
1/4 tsp. chili powder
salt and pepper, to taste

Mix all ingredients together and add to pasta. Chill at least 1 hour before serving.

Personal Notes:
Personal Notes:
A great party salad!




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