peppy pasta salad

6 Servings
1 pounds Dried mostaccioli; twists or other substantial pasta
1 cup Chile mayonnaise; see recipe
Cloves (large) garlic; minced
1½ tablespoon Fresh lime juice
2 teaspoons Dijon or hot German mustard
2 cups Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons
Fresh or pickled Jalapeno; finely slivered
Red bell pepper; cut in long thin strips
Pickled red cherry peppers; halved
1 cup Fresh snow peas; cut in diagonal slivers
1 cup Marinated artichoke hearts (3 6-oz jars=1 cup) -or-
1 can (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.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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