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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecos Pasta Recipe

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This recipe for Pecos Pasta is from It'll Get in Your Mouth, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c multi-colored pasta spirals, cooked, rinsed and drained
1/2 c sliced green onions
2 c diced tomatoes
1 c chopped green chilis, frozen or canned
1 small can sliced black olives
1 c frozen corn, thawed
2 T chopped fresh cilantro
2 T lime juice
2 T olive oil or mayonnaise
1 c medium salsa (or more)
salt to taste
Directions:
Directions:
Coat cooked pasta with olive oil or mayonnaise, then toss together with all other ingredients, except salsa, in a large bowl. Add enough salsa to moisten well. Refrigerate and serve chilled.

 

 

 

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