• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Peppy Pasta Salad

  • Recipe Submitted by on

Category: Salads

 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


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.

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