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Add a photoGreat salad to serve with grilled Tex-Mex or Latin food, and BBQ.
Ingredients
- 1 16 oz. package medium size pasta cooked al dente (cavatappi, rotini, raddiatore, etc.)
- 1/2 cup chopped ham
- 8 oz. Mexican Blend Cheese, shredded, or Monterrey Jack
- 4 scallions, chopped
- 1 jalapeno, seeded, minced
- 3 tbs. chopped bell pepper (mixed colors are nice)
- 2 tbs. chopped celery
- 2 tbs. chopped yellow squash or calabacita squash
- 2 tbs. sliced black olives
- optional:1/2 cup canned black or pinto beans, rinsed
- dressing:
- 1 cup mayonnaise
- 1 tsp. vinegar
- 1 tsp. Cholula or Tabasco
- 1 tsp. guajillo chile powder or taco seasoning
- 1 tsp. cumin
- 2 tsp chopped cilantro
- 1 tsp. Mexican oregano
- salt and pepper to taste
- garnish: paprika or chile powder
Directions
- Prepare dressing several hours in advance by mixing ingredients in a bowl and refrigerating it.
- Cook pasta in salted water with a bit of oil. Drain, let cool.
- Toss pasta with dressing. Refrigerate several hours. Garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 577 | |
| Calories from Fat 329 | 57% |
| Total Fat 37.0g | 46% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 506mg | 21% |
| Potassium 243mg | 7% |
| Total Carbs 44.25g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.55g | 2% |
| Protein 16.96g | 27% |
