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Mexican pasta salad

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Ingredients for 6 servings:

  • 500 g pasta
  • 1 small jar of shallots
  • 2 bell peppers, green
  • 2 bell peppers, yellow
  • 1 large bottle(s) of sauce (Texicana Salsa)
  • 1 cup of crème fraîche herbs
  • 200 g roast beef, as desired
  • salt and pepper
  • e.g. Tabasco

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta until al dente. Drain the pearl onions, reserving the onion liquid. Wash the bell peppers, remove the cores, and dice them. Pour the salsa sauce into a bowl, mix with the crème fraîche herbs, add the onion liquid, salt, pepper, and Tabasco to taste, and mix. Stir in the pearl onions, diced bell peppers, and pasta. If desired, finely slice the roast beef and add it last.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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