Creamy Latin Pasta Salad
.
Yield
8 servingsPrep
15 minCook
10 minReady
58 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, rotini
|
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | cup |
feta cheese
crumbled |
|
| ½ | cup |
cilantro
|
|
| 1 | each |
limes
juiced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | cup |
ham
finely diced |
*
|
| 1 | each |
orange bell pepper
seeded, ribbed, and chopped |
* |
| 1 | each |
sweet red bell peppers
ribbed, and chopped |
|
| 1 | cup |
peas, frozen
|
*
|
| ½ | small |
red onion
thinly sliced |
|
| ½ | cup |
jicama
peeled and chopped |
|
| ½ | cup |
olives
pimento stuffed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, rotini
|
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
feta cheese
crumbled |
|
| 118 | ml |
cilantro
|
|
| 1 | each |
limes
juiced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 237 | ml |
ham
finely diced |
*
|
| 1 | each |
orange bell pepper
seeded, ribbed, and chopped |
* |
| 1 | each |
sweet red bell peppers
ribbed, and chopped |
|
| 237 | ml |
peas, frozen
|
*
|
| 0.5 | small |
red onion
thinly sliced |
|
| 118 | ml |
jicama
peeled and chopped |
|
| 118 | ml |
olives
pimento stuffed |
*
|
Directions
Bring a large pot of salted water to a boil.
Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes.
Drain, place in a large bowl and set aside.
While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender.
Purée until the dressing is smooth and creamy.
Place the drained pasta in a large bowl.
Add the ham, bell peppers, peas, onions, jicama and olives.
Pour the dressing over the pasta and gently mix it into the salad.
Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.
