Recipe of the Week – Taco Pasta Salad

Jer has been working, pretty hard I might add, at growing a garden. We have all kinds of things going at any given time. Lots of things. Good things. Like, tomatoes. And corn. I think there might even be zucchini in there. Maybe some cucumbers? Honestly, I don’t even know. I spend about as much time out at the garden as I do working my abs. Not nearly enough.

Occasionally, Jer brings ripe, beautiful vegetables in from his garden and lays them before me, a bountiful spread, with a look on his face that is saying, “There, go forth wife and provide a fulfilling meal for me. I have given you this wonderful harvest and now, with that innate ability you have as a woman, cook.”

And I usually stare back with a look on my face that says, “There, go forth husband and take a flying leap.”

But, in the interest of preserving my marriage I have been trying to come up with recipes that use up the so-called harvest so Jer can’t accuse me of wasting his bounty. Hmm. So here it is. I call it Taco Pasta Salad. Enjoy!

Taco Pasta Salad Recipe

1 lb small pasta (such as elbow, cavatappi) cooked and then drained
2 chicken breasts, cooked and cubed
1/4 cup each diced red and greenbell pepper
1/4 cup sliced olives
1/2 cup fresh corn kernels
1/2 cup pinquito beans (chili mix), rinsed and drained

Mix the above ingredients together in a serving bowl.

For the dressing:
1/2 cup mayonaisse
1/4 cup sourcream
1/4 cup ranch dressing
2 tbs. taco seasoning from packet (more can be added for taste)

Mix the dressing ingredients thoroughly and add to the pasta mixture. Consistency should be creamy.

Comments

  1. Lisa says

    Sounds like another great recipe. I also like your new layout. You are becoming quite savy on the computer!! =)

    • says

      Thank you! Jer’s kind of shocked that I’m figuring some things out. He better watch out…I could probably take his job if I wanted. =)

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