Mexican Pasta Salad

Submitted by ohiotubagal

"A quick and easy twist on your standard pasta salad, this recipe uses ingredients you probably already have on hand. Great for summer potlucks. I love it served cold."

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 4 cups
• Serves: 4

ingredients

• 130.40 g box garlic and olive oil Pasta Roni
• 425.24 g can black beans, Bush's Season Recipe work great
• 212.62 g can artichoke hearts
• 1 small onion
• 78.78 ml Lawry's baja chipotle sauce with lime juice (to taste)
• sea salt
• black pepper

directions

1. 1. Prepare the Pasta Roni according to box directions. Drain the extra sauce when done.
2. 2. Add remaining ingredients and toss well.
3. 3. Chill for at least 2 hours, or put in the freezer if you are impatient like me.
4. Enjoy!

Reviews

[PartTimeVegetarian]

Made as directed the first time and adjusted to our liking the second time thusly; -break pasta strands into bite size pieces before cooking -only 3/4 can of the beans, rinsed and mashed in the food processor -chop only the best potions of the artichoke hearts -only 1/4 c chipotle sauce -don't drain the pasta mixture, let it rest for 15 min before combining with the remainder of the ingredients Chill before serving. my rendition is 5 star