Texas Pasta Salad
Created by dienia b on July 30, 2015
- Servings: 20
- Prep Time: 1d
- Cook Time: 20m
- Recipe #20395
Ingredients
- 1 1/2 cups pasta (dry wagon wheel pasta)
- 3 quarts water
- 1 cup black-eyed peas (canned)
- 1/2 cup cider vinegar
- 2 tablespoons oil
- 1/2 cup celery, chopped
- 1/4 cup bell peppers, chopped
- 1/4 cup green onions, chopped
- Tabasco, 1 dash
- 1 tablespoon jalapeno chili peppers, sliced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup sliced green olives (stuffed)
- 3/4 cup sliced olives (ripe)
- 1/2 cup mayonnaise (Hellman's mayonnaise)
- 1/4 cup salsa (thick & chunky)
- 1 cup whole kernel corn (frozen)
How to Make
-
Step 1: Cook pasta in water al dente, drain.
-
Step 2: Mix rest of ingredients.
-
Step 3: Chill overnight.
Nutritional Facts
- Serving Size: 1 (63.1 g)
- Calories 83.9
- Total Fat - 3.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 7.3 mg
- Sodium - 250.4 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 1.7 g
- Sugars - 0.8 g
- Protein - 3 g
- Calcium - 15.8 mg
- Iron - 0.4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0 mg