Sherri's Picante Pasta Salad

Submitted by Mrs.Jack

"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!"

 

• Ready In: 2hrs 20mins
• Ingredients: 9
• Yields: 10 cups
• Serves: 10

ingredients

• 453.59 g spiral pasta
• 354.88 ml celery, sliced
• 354.88 ml mushrooms, sliced
• 118.29 ml pimento stuffed olive, sliced
• 118.29 ml green onions with top, sliced
• 236.59 ml mayonnaise
• 118.29-157.80 ml picante sauce (like Pace)
• 59.14 ml 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

[Kittencalrecipezazz]

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 :)