Spicy Pasta Salad

Original Recipe in Taste of Home's Contest Winning Annual Recipes 2004
This was more filling than the average pasta salad due to using filled pasta.  I used tortellini because I figured its nooks and crannies would hold the sauce better.
Despite using no spices, mild ingredients, and drained Rotel, *J* still found it too hot.  It did have a little bite to it, so I assume that canned petite diced tomatoes could be substituted for the Rotel.
While this was all we needed to eat for dinner, it could be made heartier with additional vegetables like chopped peppers and sliced olives.
2 packages (16 oz each) frozen cheese ravioli or tortellini
1 can (10 oz) diced tomatoes & green chilis, undrained [I used mild Rotel]
2 cups corn
1 cup taco sauce [I used mild]
1 cucumber
1/2 red onion, sliced thin
1 garlic clove, pressed
salt & pepper to taste
1/4 teaspoon cumin [optional; I did not use]
shredded cheese [optional]
sour cream [optional]
(1) Cook pasta according to package directions.  Allow to cool to room temperature or refrigerate.
(2) Peel cucumber.  Cut into quarters, length-wise.  Slice into bite-size pieces (not too small; you want to keep some crunch).
(3) In a large mixing bowl, thoroughly combine all ingredients.  Cover and, ideally, refrigerate at least two hours (I served before that).
(4) Serve with any desired toppings.
Kid Participation: Stir everything together.

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