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Mexican Pasta Salad


3 c. rotini pasta
1 (1.25-oz.) package Ortega Taco Seasoning Mix
1/2 c. sour cream
1/4 c. water
1 T. white vinegar
1 c. cherry tomato halves
1 (4-oz.) can Ortega Diced Green Chiles
1/2 c. diced green bell pepper
1 (2.25-oz.) can sliced ripe olives, drained
2 green onions, sliced
2 Ortega Taco Shells, coarsely crushed
1/2 c. Ortega Thick & Chunky Salsa
1/2 c. shredded cheddar cheese


Cook rotini according to package directions (do not overcook); drain. Rinse with cold water until cooled; drain.

Stir together taco seasoning mix, sour cream, water and vinegar in large bowl until blended. Stir in rotini, cherry tomatoes, green chiles, bell pepper, olives and green onions.

Microwave crushed taco shells on HIGH 30 to 45 seconds.

Place pasta in serving bowl. Top with salsa, crushed taco shells and cheese just before serving.

Tip: Taste salad before adding toppings. Stir in a little water for creamier texture. Use light or reduced-fat sour cream if preferred.

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All materials are courtesy of Ortega Products.

This farm news was published in the May 3, 2006 issue of Farm World.