Sunday, May 30, 2010

Memorial Day Pasta Salad

1 bottle black beans, drained and rinsed
1 lb box elbow or shell pasta
1.5 c. corn
1 can whole or diced tomatoes
1-2 c. shredded cheddar or mexican blend cheese
1 bunch green onions, diced (optional)
1 c. shredded cooked chicken or 1/2 c. crumbled bacon (optional)

1/2 c. each salsa, BBQ sauce, sour cream, and ranch dressing

Cook pasta according to directions on box. While it's cooking, drain and chop the tomatoes into bite sized pieces. Mix all dressing ingredients in a small bowl, set aside. When pasta is cooked, immediaely drain and rinse with cool water until it is cool to the bite. Shake off excess water. Mix with all other ingredients except dressing and bacon in a large bowl. Stir in dressing a little at a time until it is coated to your liking.

If not serving immediately, you may need to add more dressing before serving as the pasta tends to absorb dressing over time and get dry.

Sprinkle with bacon just prior to serving.

1 comment:

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