Peppy pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried mostaccioli; twists or other substantial pasta |
| 1 | cup | Chile mayonnaise; see recipe |
| 3 | 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 |
| 1 | Fresh or pickled Jalapeno; finely slivered | |
| 1 | Red bell pepper; cut in long thin strips | |
| 6 | 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 |
Directions
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, .