Ingredients:
●1 package spiral or small shell pasta (16 oz)
●1 package frozen southwest corn blend (12-16 oz), defrosted
●3/4 cup water
●1 taco seasoning envelope
●2 cups shredded mexican blend cheese
●1 large green bell pepper, chopped
●1 medium onion, chopped
●1 cup cherry tomatoes, halved
●2 cans sliced olives (2 1/4 oz each), drained
●1- 1 1/2 cup Catalina dressing Continued on the next page
Instructions:
1. Bring large pot of salted water to a boil. Cook pasta according to package directions. *Don’t overcook, needs to be al dente. Drain and rinse with cold water.
2. While pasta is boiling, chop onion, bell pepper, and tomatoes. Add cold pasta, corn blend, chopped vegetables, cheese, and olives to a big bowl. Toss light to mix well.
3. In separate bowl, add water, salad dressing and taco seasoning. add pour over pasta mix. toss until well coated.
4. Chill at least 2 hours.
5. Serve with lettuce or tortilla chips. Garnish with sour cream, salsa, or cilantro
Enjoy!
YouTube variation of this recipe
I hope you have a chance to try these yummy pasta salad recipes. We thought that they were the bomb dot com!, LOL! The ingredients are budget friendly and easy to swap out the ground beef for ground turkey or even a vegan crumbled meat of your choice.
