Tex-Mex Pasta Salad
Source of Recipe
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List of Ingredients
Notes Hand-chopping the vegetables for the salad will result in a pleasing chunky texture. But if time is paramount, by all means use the food processor. Process each vegetable separately, except the avocado, which must be diced by hand, and use the pulsing action to avoid creating soup. And when mixing the salad, use your hands or rubber spatulas and handle gently; the wagon wheels have an unfortunate tendency to break. This salad is delightful with or without the shrimp.
Ingredients
3/4 pound wagon wheels
2 teaspoons extra-virgin olive oil
1 pound peeled and cooked small shrimp (optional)
2 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro
4 ripe tomatoes, cored and chopped
2 scallions, trimmed and chopped
1 green bell pepper, cored, seeded and chopped
2 - 3 hot peppers, seeded and chopped
1 cup corn kernels, fresh or frozen
2 avocados, diced
1/2 - 3/4 cup V8 or tomato juice
Salt to taste
freshly ground black pepper to taste
Chopped hot peppers or few sprigs of cilantro for garnish
Preparation
1. Cook pasta in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil.
2. In another large mixing bowl, combine shrimp, if using, garlic, cilantro and vegetables, except avocado. Toss well. Add to pasta and toss. (To prepare in advance, combine all ingredients, except avocados and V8 or tomato juice, and refrigerate, covered.)
3. Just before serving, add avocados to salad and toss gently. Add V8 or tomato juice and salt and pepper to taste. Toss gently to avoid breaking pasta.
4. To serve, transfer to serving bowl and garnish with hot peppers or cilantro.
Yield
makes 4 to 6 servings
Recipe
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