Southwest Layered Pasta Salad

Fran Miller

By
@TchrLdy71

After the popularity of my Chicken Caesar Pasta Salad (Thank you, JAP chefs!), I thought I'd develop another salad dish, this time with a Southwestern tang.

As always, choose the ingredients your family loves and realize that the amounts are always your choice. I'm just going to list what I do and give you some more options. Please share your variations! =^..^=


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Comments:

Serves:

Depends on the amounts you use

Prep:

15 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

some
pasta; cooked, rinsed in cool water, drained (wagon wheel pasta is a nice touch) 1/2 pound of uncooked pasta makes enough for 4-6 servings
some
salad dressing (ranch or chipotle ranch are my favorites)
some
shredded or chopped lettuce
some
tomato chunks
some
sliced black olives
some
chopped onion
some
chopped peppers (green, jalapeno, etc...)
some
cooked corn, drained & cooled
some
black beans; cooked, rinsed in cool water, & drained
some
shredded or small chunks of cheese (pepper jack, colby jack, cheddar, etc...)
some
crumbled fritos

OTHER OPTIONS TO CONSIDER...

some
chicken strips or chunks, seasoned with southwestern spices
some
salsa
some
sour cream
some
crumbled bacon or bacon bits
some
ranch-flavored croutons, instead of crumbled fritos

Directions Step-By-Step

1
While pasta is cooking, prepare your chopped vegetables. If using canned corn or black beans, just rinse & drain well. Cover & refrigerate until ready to assemble the salad.
2
Mix the drained & cooled pasta with some of the salad dressing. Cover and refrigerate if you are not ready to eat.
3
When it's time for dinner, layer the pasta, then the vegetables, in a large pasta bowl or individual salad plates.
4
Top with crumbled Fritos and shredded cheese.
5
Decisions, decisions... Will you top with more salad dressing or possibly salsa & sour cream?
6
Whatever you decide, enjoy!

About this Recipe

Main Ingredient: Pasta
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy