Southwestern Shell Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Potluck Small shells tossed with yummy ingredients. Check it out! Take care when adding the chipotle. Add a touch and taste if more heat is wanted go for it. Ingredients:
1/2 lb small shell pasta, cooked al dente as directed on box and drained and rinsed with cool water |
1 cup peas, defrosted |
1 cup corn, defrosted |
1 cup canned black beans, rinsed and drained |
1 cup diced red bell pepper |
1/4 cup diced celery |
1/3 cup diced slicing pepperoni |
1 cup shredded cheddar cheese |
1/4 cup diced scallion |
1 chipotle pepper, diced |
1 garlic clove, minced |
1/2 teaspoon cumin |
1 cup ranch dressing, low calories |
salt and pepper, to taste |
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, minced |
Directions:
1. In a large bowl mix all ingredients together.
2. Adding more chipotle and adobo if desired.
3. Chill for 1 hour for flavors to meld.
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