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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Southwestern Pasta Salad Recipe

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This recipe for Southwestern Pasta Salad is from Brenda Buttertons Non Buffet Buffet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 lb elbow macaroni
2 to 3 ears corn husks and silks removed
1 (15 oz.) can kidney beans, drained and rinsed
1/2 chopped black olives
5 to 6 roma tomatoes chopped
3 green onions thinly sliced
1/2 red onions finely diced


Dressing:

1 cup spicy Salsa
1 cup sour cream
1/4 cup mayonnaise
1 clove garlic minced
1/2 tsp ground cumin
Salt and pepper to taste
1 lime juiced
Directions:
Directions:
Cook macaroni al dente, according to package directions. Drain and rinse under cold water. Set aside.
Broil the corn on the cob, turning frequently, to brown some of the kernels. Allow to cool, then cut the kernels off the cob. Place the cooked macaroni, corn, beans, olives, tomatoes, green onions, red onion in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.

For dressing: In a medium bowl, stir together all ingredients, until well combined.



 

 

 

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