AZTECA FOODS Recipes

"Mexican Pasta Salad"

INGREDIENTS

Salad
1 package Azteca® Salad Shells
12 ounces uncooked macaroni
2 large tomatoes, chopped
1 large green pepper, finely chopped
1/3 cup shredded red cabbage
3 cups broccoli florets
1 large carrot, shredded
1/2 cup thinly sliced red onion
1 cup sliced black olives
8 ounces monterey jack cheese, diced
4 large pieces leaf lettuce, rinsed & dried

Dressing
2 large ripe avocados, pitted & sliced
1/3 cup chopped fresh cilantro
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons lemon juice
2 tablespoons white vinegar
2 teaspoons dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder

Mix together all dressing ingredients in a blender or food processor.
Set aside in refrigerator.
Bake the shells according to package directions.
Cook macaroni according to package directions; cool.
Toss together all the remaining salad ingredients.
Add the cooled macaroni and toss with the prepared dressing.
Divide salad into four servings and place in the baked shells lined with leaf lettuce.

Makes 4 servings

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