Southwestern Pasta Salad Recipe

4.5 3 4
Southwestern Pasta Salad Recipe
Southwestern Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Southwestern Pasta Salad Recipe

Read Reviews
4.5 3 4
Publisher Photo
This satisfying salad has a nice blend of textures and flavors. I appreciate its make-ahead convenience when I'm entertaining. —Ann Brown, Bolivar, Missouri
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (1 pound) small shell pasta
  • 2/3 cup cider vinegar
  • 2 celery ribs, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped green pepper
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup sliced stuffed olives
  • 3 tablespoons diced pimientos
  • 1/3 cup mayonnaise
  • 1/4 cup vegetable oil
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce

Directions

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine. Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight. Yield: 10-12 servings.
Originally published as Southwestern Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p228

Nutritional Facts

1 cup: 295 calories, 12g fat (1g saturated fat), 2mg cholesterol, 554mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 1 package (1 pound) small shell pasta
  • 2/3 cup cider vinegar
  • 2 celery ribs, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped green pepper
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup sliced stuffed olives
  • 3 tablespoons diced pimientos
  • 1/3 cup mayonnaise
  • 1/4 cup vegetable oil
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine. Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight. Yield: 10-12 servings.
Originally published as Southwestern Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p228

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Reviews forSouthwestern Pasta Salad

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Ruffshse User ID: 4225266 48038
Reviewed Jun. 19, 2013

"was o.k but not one of our favorites."

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luvtobakeHeidi User ID: 6822918 93465
Reviewed Aug. 18, 2012

"Very tasty. We used black beans instead of the peas. I might try cubed cheese in it next time."

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ladyofgwen User ID: 3195020 54954
Reviewed Jan. 15, 2010

"This is a deliciously different pasta salad. A bit of spice adds zest but is not overwhelming. easy to prepare ahead as well!"

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