I cook Tex/Mex entrees several times a month and always struggle with the choice for a side dish – other than chips and salsa. This week, I concocted a Tex/Mex Pasta Salad, and it turned out well – a perfect complement to the Mexican Lasagna that I had also prepared.
Here’s how I went about it.
First boil a box of rotini and keep it al dente. When it cools, add one 10-oz. can of red enchilada sauce. I used mild but go with heat if you prefer. Next add 1 small can of diced green chilis, 1 can of Rotel tomatoes and green chilis, 1 diced red pepper and salt and pepper to taste. Let it chill and mellow in the refrigerator and serve with most any Tex/Mex entrée. Add other ingredients if you like – black beans, onions, green veggies, jalapenos – whatever. It’s both tasty and easy – just my kind of recipe.
Tex/Mex Pasta Salad
1 box rotini pasta
10-oz. can red enchilada sauce
1 small can diced green chilis
1 can Rotel tomatoes and chilis
1 diced red pepper
