Saturday, August 4, 2007

Zippy Mexican Pasta Salad

Yield: 6-8 Servings
Prep: 20 minutes

8 oz Elbow Macaroni, uncooked
3/4 cup mayonnaise
1/2 cup chili sauce
2 Tbs vinegar
1-2 tsp Chili powder
1/2 tsp onion salt
4-5 drops hot pepper sauce
1 1/2 cups red kidney beans, drained
1/2 cup pitted ripe olives
1/4 cup sliced green onion

Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt, and hot pepper sauce. Add cooled pasta & remaining ingredients. Blend well. Cover & refrigerate until ready to serve.

Make it Healthier:
Use sodium reduced kidney beans, and onion powder instead of onion salt. Use whole grain pasta & add more veggies such as tomatoes & bell peppers for more nutrients. Use low fat sour cream instead of mayonnaise.

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