Peppy Pasta Salad

6 Servings

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Peppy Pasta Salad Ingredients

1 lb Dried mostaccioli; twists	1 Fresh or pickled Jalapeno;
1 c Chile mayonnaise; see recipe	1 Red bell pepper; cut in long
3 Cloves (large) garlic;	6 Pickled red cherry peppers;
1 1/2 tb Fresh lime juice	1 c Fresh snow peas; cut in
2 ts Dijon or hot German mustard	1 c Marinated artichoke hearts
2 c Well-rinsed; stemmed,	1 cn (1-lb) artichoke hearts;

Instructions for Peppy Pasta Salad

Following package directions, cook pasta in boiling water just until tender to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice and mustard in a food processor; process until smooth. Combine pasta, spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes. Add dressing and toss lightly. Taste; adjust seasonings. Before serving, refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6 servings. You may substitute any seasonal vegetables for the artichoke hearts, peas, spinach and peppers. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized

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