Tex-Mex Pasta Salad
A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!
|
|
 | Preparation | 30 minutes |
|---|
| Cooking | 0 minutes |
|---|
| Ready In | 30 minutes |
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Ingredients
| 4 |
each |
tomatoes |
chopped |
| 1 |
each |
sweet bell pepper |
green, cubed |
| 1 |
each |
sweet bell pepper |
yellow, cubed |
| 1/2 |
each |
hot chili peppers |
chopped |
| 3 |
tablespoons |
olive oil |
|
| 3 |
tablespoons |
vinegar |
red wine |
| 1 |
each |
garlic |
clove, minced |
| 2 |
tablespoons |
parsley leaves |
fresh, chopped |
| 1 |
tablespoon |
chili powder |
|
| 2 |
cups |
pasta |
cooked |
| 1/2 |
cup |
monterey jack cheese |
cubed |
| 2 |
tablespoons |
sunflower seeds |
|
Directions
Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.
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