Southwest Pasta Salad

Chef Fred

Southwest Pasta salad
          
1 lb. cooked small pasta
1 cup crumbled bacon
1 1/2 cups blanched corn
1 cup chopped green chilies
1/2 cup sliced black olives
2 cups Ranch dressing
1 tsp. granulated garlic
1/4 tsp. ground black pepper
1 tsp. red chili powder
1/2 tsp. ground cumin.
Chopped chives for garnish

Basic Preparation

Boil off the pasta in salted water for 9 minutes. Drain and cool to room temperature.  In a small bowl, add all of the dry seasonings to the Ranch dressing. Mix until well combined and set aside.

Now, Place the pasta into a large bowl and add the bacon, corn, olives, and green chili peppers. Mix to combine evenly before dressing. Next, take your Southwest Ranch mixture and pour over the pasta mixture. Fold together until all of the pasta is well coated. Refrigerate for 1-2 hours to allow all of the ingredient flavors to merge. Serve with chopped chives for garnish.

Yield: 8-10 servings
Prep Time: 20 minutes active, passive 1-2 hours
Cook Time: 9 minutes
Calories: 1 cup, 295 

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