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Texas Pasta Salad
Food Management Staff
March 1, 2004
1 Min Read
FM Staff
Yield: 20 servings
1 1/2 cups wagon wheel pasta (dry)
3 qt. water
1 cup black-eyed peas
1/2 cup cider vinegar
2 Tbsps. salad oil
1/2 cup celery, chopped
1/4 cup peppers, chopped
1/4 cup green onions
1 Tbsp. diced pimentos
1 dash Tabasco Sauce
1 Tbsp. chili peppers, sliced
1/2 tsp. salt 1 tsp. pepper
1/2 cup green olives, sliced
3/4 cup ripe olives, sliced
1/2 cup, 2 Tbsps. Hellman's mayo
2 Tbsp. Thick & Chunky Salsa
1 cup frozen corn, cooked
Cook pasta aldente. Drain, rinse in cold water, and drain again.
Drain and rinse the black-eyed peas.
Mix in large bowl vinegar, oil, celery, green pepper, onions, pimento, Tabasco, chilies, salt, pepper, olives, mayo and salsa.
Add pasta, corn and peas. Toss gently.
Refrigerate for 24 hrs. before serving.
Recipe from Margaret Empie, assistant director, catering and retail services, University of Northern Iowa.
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