Salsa Pasta Salad

SUBMITTED BY: Kathy T PHOTO BY: MARIO1

"A great summer salad served cold that tastes better the longer it sits."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 11 servings

USMETRIC

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INGREDIENTS

2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder

READ REVIEWS (23)

DIRECTIONS

In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 14, 2003 by ROLSTONS

This is such a great recipe for those work related potluck/BBQ's. I never have any to bring home!! :(

5 users found this review helpful

Reviewed on Jul. 13, 2003 by sandyr

I made this salad one day and people were over, they tried it and right away asked for the recipe... It really is a good summer time salad..

5 users found this review helpful

Reviewed on Aug. 4, 2005 by Hanna N.

My husband loves this salad and repeatedly asks me to make it. I omit the olives and green chilies and add only 2 teaspoons of white sugar. I also add just one teaspoon of chili powder since 1 tablespoon is way too spicy for us. Adding a can each of dark red kidney beans and whole kernel corn and using a red onion makes the salad even more attractive. If it weren't for the adjustments I've had to make on my own, this salad is definitely worthy of 5 stars. Its a keeper in my house!

3 users found this review helpful

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