Sherri's Picante Pasta Salad

Mrs.Jack's Note:

I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro---make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time---the longer the better, even overnight. Enjoy!

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 10

Yield: 10.0 cups

• 1 lb spiral pasta
• 1 1/2 cups celery, sliced
• 1 1/2 cups mushrooms, sliced
• 1/2 cup pimento stuffed olive, sliced
• 1/2 cup green onions with top, sliced
• 1 cup mayonnaise
• 1/2-2/3 cup picante sauce (like Pace)
• 1/4 cup heavy cream
• 1 small green bell pepper, sliced for garnish

Directions:

1. Cook pasta according to package directions; drain.
2. Add vegetables and toss lightly.
3. Add combined mayonnaise, picante sauce, and cream; mix well.
4. Cover and refrigerate at least two hours before serving to allow flavors to develop.
5. Garnish w/ pepper slices.

Reviews

[Kittencalskitchen]

this is very good, I did add in 1 teaspoon garlic powder and cayenne pepper, I used canned mushrooms as that is all I had at the time, used one small celery rib, and 1/2 cup Pace Picante sauce, I like the flavors going on in this salad and I'm sure they will intensify while chilling overnight, thanks for sharing Sherri!... forgot to mention I used unwhipped whipping cream :)