Southwestern Shell Pasta Salad Recipe #378051
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.
by ~Rita~
25 min | 15 min prep
SERVES 8
- 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 bean, 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 fresh parsley, minced
- In a large bowl mix all ingredients together.
- Adding more chipotle and adobo if desired.
- Chill for 1 hour for flavors to meld.
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5 stars