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Sherri's Picante Pasta Salad

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“I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro---make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time---the longer the better, even overnight. Enjoy!”
READY IN:
2hrs 20mins
SERVES:
10
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions; drain.
  2. Add vegetables and toss lightly.
  3. Add combined mayonnaise, picante sauce, and cream; mix well.
  4. Cover and refrigerate at least two hours before serving to allow flavors to develop.
  5. Garnish w/ pepper slices.

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