Recipe: Creamy Latin Pasta Salad

IY0303_Creamy-Latin-Pasta-Salad_lg

Ingredients

* 1 pound rotini pasta (3/4 of a 16-ounce box)
* 1/2 cup evaporated milk
* 1/4 cup extra-virgin olive oil
* 1 cup crumbled feta cheese or queso blanco
* 1/2 cup fresh cilantro leaves
* 1 lime, juiced
* Salt and freshly ground black pepper
* 1 cup finely diced ham
* 1 orange bell pepper, seeded, ribbed, and chopped
* 1 red bell pepper, seeded, ribbed, and chopped
* 1 cup frozen peas
* 1/2 small red onion, thinly sliced
* 1/2 cup peeled and chopped jicama
* 1/2 cup pimento stuffed olives

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. Puree 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.

Thanks to the Food Network!

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

The Archives

Comments

  1. Wow this sounds so delish! I love anything with olives and oh the cilantro? I can only imagine how much we would love to try this! I use pasta made from kamut Wheat for added nutrition and I think we will all love this, thanks!

    Posted 5.13.10
  2. Laura wrote:

    I love to make this salad around spring/summer time. I don’t care for ham so I use baby shrimp instead. The light cream tast of the evaporated milk goes perfectly with the lime and cilantro. Make sure to let all of the flavors settle together in the fridge before serving. YUMMY!

    Posted 4.10.11

Comments are closed.