Mexican Pasta Salad

Mexican Pasta Salad

2 1/2 qt. water
6 oz. spiral pasta
1 T. corn or canola oil
1 bunch diced green onions
3 T. fresh cilantro (leaves only), finely diced
1 pkg. cherry or grape tomatoes (or 2-3 tomatoes, diced)
1 can corn kernels, drained
1/2 c. Bell pepper, diced (any color)
small can sliced black olives, drained
1/2 t. crushed red pepper
1/2 t. salt
2 T. lime juice
1 pkg. Hidden Valley Ranch Fiesta Ranch Dip Mix (1.1 oz.)
16 oz. sour cream

Combine sour cream, lime juice, and Fiesta Ranch dip mix. Stir well. Refrigerate to blend flavors. Cook pasta in water. Drain and rinse.

In large bowl, combine oil, green onion, cilantro, tomatoes, corn, black olives, bell pepper, red pepper, and salt. Blend well. Stir in pasta. Blend well.

Put Fiesta Ranch mixture into bowl with all the other ingredients. Blend well. Refrigerate.

If you can’t find this dip mix you can substitute 1 c. sour cream mixed with 1 c. salsa or make the clone recipe below.

Copycat Fiesta Dip Mix

1/2 c. dried parsley
1/3 c. minced onion
1/4 c. dried chives
1/3 c. chili powder
1/4 c. ground cumin
1/4 c. salt

In large bowl, combine spices and store in airtight contained.

To use in place of dry mix, use 3 T. of this mix to 2 c. sour cream or 1 c. sour cream and 1 c. mayonnaise.

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