12
INGREDIENTS
Ingredients
- 8 ounce small pasta (such as elbows, medium shells, or other salad size)
- 1/2 cup mayonnaise
- 1/2 cup Stubb's Hatch Green Chile Marinade (1/4 for less heat)
- 3 tablespoon extra-virgin olive oil
- 1/2 cup minced onion
- 1/2 cup diced green bell pepper
- 1 1/2 cup corn (roasted optional)
- 4 ounce diced sharp cheddar
- 1/8 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
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- Drain the pasta but do not rinse. Spoon the mayonnaise into a large bowl. While the pasta is warm, add it to the bowl and mix it up with the mayonnaise and Hatch Green Chile Sauce. Stir in the olive oil. Add the onion, bell pepper, and corn and mix. Finally, now that the pasta has cooled, mix in the cheese, salt, and pepper. Serve at room temperature, or lightly chilled. Just prior to serving, taste the salad and refresh the flavors as needed. It may need more mayonnaise, salt or pepper.
INSTRUCTIONS
- 1 Drain the pasta but do not rinse. Spoon the mayonnaise into a large bowl. While the pasta is warm, add it to the bowl and mix it up with the mayonnaise and Hatch Green Chile Sauce. Stir in the olive oil. Add the onion, bell pepper, and corn and mix. Finally, now that the pasta has cooled, mix in the cheese, salt, and pepper. Serve at room temperature, or lightly chilled. Just prior to serving, taste the salad and refresh the flavors as needed. It may need more mayonnaise, salt or pepper.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
