Tex Mex Pasta Salad

created by Debbie

(thing) by ophie (2 y) (print) ? (I like it!) Wed Aug 07 2002 at 13:46:16

This recipe was my first attempt at cooking. If this recipe had not turned out so good, it is unlikely I would still be bothering to learn.

When the man arrived home from work, I surprised him by letting him know I had prepared dinner, but that he had to grill and slice a steak for me to finish the "presentation". I served the steak on top of the pasta salad and he thought it was wonderful. I may have made it a bit spicy, but I had decided to deal with it by making fun of him should he complain about it. He didn't. We both loved it and I've cooked every day since making this.

INGREDIENTS

3 large juicy tomatoes, chopped
1 crisp yellow pepper, diced
1 zesty green pepper, diced
1 snappy onion, diced (choose a variety you like, I suggest green or vidalia onions -- avoid very sharp onions, their flavor will overwhelm)
1 piquant jalapeno pepper, finely chopped (or more to taste, I use two unseeded jalapenos -- I like it hot)
1 finely minced aromatic garlic clove (or more to taste)
1 TBS red hot chili powder
2 TBS finely chopped fresh cilantro
3 TBS acerbic red wine vinegar
3 TBS extra virgin olive oil
1/2 Cup pepper jack cheese
2 Cups cooked spiral pasta

WHAT TO DO WITH THEM

Make a pitcher of margaritas. Pour one glassful. Drink it. Save the rest to serve with dinner.
Add the chopped veggies, and garlic into a large glass bowl.
Toss the cooled cooked pasta over the veggies.
Mix together the olive oil, red wine vinegar, chopped cilantro, chili powder, and salt and pepper if desired. Pour this over the pasta and veggies.
Sprinkle on the cheese and toss everything until it's mixed.
Let the concoction chill in the fridge.

SERVING SUGGESTIONS

OBVIOUSLY you serve it with the pitcher of margaritas you set aside earlier. But you can ALSO:

Highly recommended: Season a steak with garlic and onion powder. Slap it on the grill and cook it to your desired doneness. Slice it up thinly and serve it on top.
Highly recommended: Serve with Margarita Grilled Tuna.
Take a batch to a picnic or potluck.
Serve with quesadillas for an easy lunch.
Frozen or on the rocks, with or without salt -- don't forget the margaritas.

It's delish!

printable version
chaos

quesadilla	jalapeño	Pasta Recipes	chili powder
wine vinegar	Salad Recipes	Chinese chicken salad	Unit 731
Editor Log: February 2006	honeymoon salad	potato	Chiapas
acerbic	on the rocks	Potluck	picnic
Margarita Grilled Tuna	Grill	Steak	Chill
pepper	Salt	vegetable	Cilantro

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