Creamy Latin Pasta Salad

4.6(39)

by Ingrid Hoffmann·published 2015-05-24

Open original recipe

Side Dish

Servings

(6–8)

Total time

—

Calories / serving

432 kcal

Ingredients (14)

serves

1 pound rotini pasta (3/4 of a 16-ounce box)
1/2 cup evaporated milkevaporated-milk
1/4 cup extra-virgin olive oilolive-oil
1 cup crumbled feta cheese or queso blanco
1/2 cup fresh cilantro leavescilantro
1 lime, juicedlime
Salt and freshly ground black peppersalt-and-pepper
1 cup finely diced ham
1 orange bell pepper, seeded, ribbed, and choppedbell-pepper
1 red bell pepper, seeded, ribbed, and choppedbell-pepper
1 cup frozen peaspeas
1/2 small red onion, thinly slicedred-onion
1/2 cup peeled and chopped jicamajicama
1/2 cup pimento stuffed olives

Instructions (3 steps)

01Bring 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.
02While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

03Place 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.