Frank's Recipes! Tex-Mex Pasta Salad with Raisins for 80 (Vegetarian)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Tex-Mex Pasta Salad with Raisins for 80 (Vegetarian)

2 lbs. Rotini or other similar pasta
4- 15 or 16 oz. cans Black beans, rinsed and drained each
4- 15 or 16 oz. Whole kernel corn, drained
6 cups California Raisins
4 cups Chopped green bell peppers
4 cups shredded cheese (use combination of white and yellow)

Dressing:
4 cups Mayonnaise
2-1/2 cups Salsa

Cook pasta according to package directions; drain. Rinse with cold water; drain. Make dressing by combining mayonnaise and salsa. Mix pasta with these remaining ingredients, then stir in dressing. Reserve one cup of dressing to add just before serving. The pasta will tend to absorb some of the dressing and the salad will dry out slightly. Chill both the salad and the reserved dressing until serving time.

Yield: 2-1/2 gallons salad or 80 (1/2 cup) servings

Nutrients per Serving: Calories 200, Fat 11g, Sat Fat 3g, Cholesterol 14mg,
Sodium 284mg, Carbohydrate 23g, Dietary Fiber 3g, Protein 4g