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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is an excellant pot lock dish! It's full of delicious southwestern flavor, and a great side to that gaint southwestern burger. I do hope you enjoy it. Thank You! Ingredients:
1 lb corkscrew macaroni |
1/2-2/3 cup olive oil |
2 teaspoons dried oregano |
2 teaspoons dried parsley |
1 1/2 teaspoons dried basil |
1 1/2-2 tablespoons chili powder |
2 -2 1/2 tablespoons garlic powder |
1 1/2 teaspoons salt and pepper |
1 large tomato, seeded and chopped |
1/2 large red onion, chopped |
1 cup quartered pepperoni slice |
6 ounces monterey jack cheese, cubed |
3/4 cup finely grated parmesan cheese |
Directions:
1. Make the pasta according to directions on the back of the box or bag.
2. Drain and rinse under cold water until the pasta is cold itself.
3. In a large pasta bowl, combined all the ingredients except the pasta and toss until mixed.
4. Add the pasta and toss until mixed.
5. Cover and refrigerant over night or at least 6 hours before serving.
6. (Chef's Note: Feel free to add or take away the amount of spices, vegetables, or cheese in this dish to suit your own taste; that's what pasta salad is all about!) ENJOY.
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