Southern Pasta Salads | The Southern Table – Episode 72

It’s a summer staple in the south. Erin and Kelli are mixing up two of their go-to pasta salad recipes to bring lots of color and flavors to your next summer gathering.

RECIPE

Ingredients

16 oz pasta (rotini)
1 packet taco seasoning mix
15 oz can black beans drained and rinsed
15 oz can kidney beans drained and rinsed
10 oz corn frozen or canned
1 cup onion chopped
1 green pepper chopped
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped
1 pkg Frito Corn Chips (for topping)

Salad Dressing

2 cups mayonnaise
1 cup buttermilk
1 pkg Hidden Valley Fiesta Ranch Dressing Mix

Instructions

Cook pasta, drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing. Whisk all of the dressing ingredients together in a small bowl until smooth. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste! Enjoy!!!

BOW TIE PASTA SALAD

Ingredients

1 box of bow tie pasta
2-3 tbsp of mayonnaise
2 tbsp apple cider vinegar
1 teaspoon of sugar
1 small yellow onion chopped finely
1 cup of Persian cucumbers sliced
1 bag of frozen peas

Instructions

Defrost a bag of frozen peas. While peas are defrosting cook bow tie pasta noodles. Drain water off of noodles and let cool for a few minutes. In a large bowl add pasta, onion, cucumber, peas. Mix in mayonnaise, vinegar and sugar until pasta is lightly coated. Chill in refrigerator for at least 30 minutes before serving.