Southwestern Pasta Salad


12 ounces shell pasta (or other macaroni shape), cooked "al dente", drained, rinsed and tossed with 1 T. olive oil

  •   1/2 cup chopped Vidalia onion
  •   2 T. chopped fresh cilantro
  •   2 large ripe tomatoes, diced
  •   2 4-ounce cans chopped green chiles
  •   1 avocado, peeled and diced
  •   1 T. fresh lime juice

Toss together. 

Dressing:

  •   1 cup mayonnaise
  •   1 cup sour cream
  •   10-ounce can tomatoes and green chiles (Rotel)
  •   1 T. minced fresh jalapeno
  •   Salt, to taste

Whisk together all ingredients and toss with pasta mixture.

Serves 8.


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