| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried mostaccioli; twists or other substantial pasta |
| 1 |
c |
Chile mayonnaise; see recipe |
| 3 |
|
Cloves (large) garlic; minced |
| 1 1/2 |
tb |
Fresh lime juice |
| 2 |
ts |
Dijon or hot German mustard |
| 2 |
c |
Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons |
| 1 |
|
Fresh or pickled Jalapeno; finely slivered |
| 1 |
|
Red bell pepper; cut in long thin strips |
| 6 |
|
Pickled red cherry peppers; halved |
| 1 |
c |
Fresh snow peas; cut in diagonal slivers |
| 1 |
c |
Marinated artichoke hearts (3 6-oz jars=1 cup) -or- |
| 1 |
cn |
(1-lb) artichoke hearts; drained; marinated and marinated overnight in Italian salad dressing |
INSTRUCTIONS
Following package directions, cook pasta in boiling water just until tender
to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice
and mustard in a food processor; process until smooth. Combine pasta,
spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving,
refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6
servings. You may substitute any seasonal vegetables for the artichoke
hearts, peas, spinach and peppers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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