Side Pannel
Peppy Pasta Salad
Ingredients List
- 1 lb Dried mostaccioli; twists
- -or other substantial pasta
- 1 c Chile mayonnaise; see recipe
- 3 Cloves (large) garlic;
- -minced
- 1 1/2 tb Fresh lime juice
- 2 ts Dijon or hot German mustard
- 2 c Well-rinsed; stemmed,
- -lightly packed spinach
- -leaves; cut in narrow
- -ribbons
- 1 Fresh or pickled Jalapeno;
- -finely slivered
- 1 Red bell pepper; cut in long
- -thin strips
- 6 Pickled red cherry peppers;
- -halved
- 1 c Fresh snow peas; cut in
- -diagonal slivers
- 1 c Marinated artichoke hearts
- -(3 6-oz jars=1 cup) -or-
- 1 cn (1-lb) artichoke hearts;
- -drained; marinated and
- -marinated overnight in
- -Italian salad dressing
Directions
Following package directions, cook pasta in boiling water just until tender
to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice
and mustard in a food processor; process until smooth. Combine pasta,
spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving,
refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6
servings. You may substitute any seasonal vegetables for the artichoke
hearts, peas, spinach and peppers.
to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice
and mustard in a food processor; process until smooth. Combine pasta,
spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving,
refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6
servings. You may substitute any seasonal vegetables for the artichoke
hearts, peas, spinach and peppers.
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