This spiced up pasta salad uses V8 as a dressing base with Southwest seasonings. Delicious with any pasta or vegetable combination.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||0 1/2 cups|
|red wine vinegar||0 1/2 cups|
|chili powder, toasted||2 tbsp.|
|black pepper||1 tsp.|
|frozen whole kernel corn||15 oz.||2 1/2 cups|
|red bell pepper||15 oz.||2 7/8 cups|
|green pepper||15 oz.||2 7/8 cups|
|green onion||2 cups|
|cooked rotelle (wagon wheel) pasta||60 oz.||16 cups|
|Parmesan cheese||7 oz.||2 cups|
|1. In a large bowl combine juice, olive oil, vinegar, and spices. Mix well.|
|2. Add corn, peppers, scallions and cilantro. Let mixture stand refrigerated at least 2 hours.|
|3. Add pasta and cheese to vegetable mixture and toss to coat.
4. Using two #8 scoops, portion one cup onto plate.
CCP: Refrigerate below 40°F at least 2 hours before serving.
- Great side dish for grilled fish or chicken.