Dried vegetables make pasta salads easy to make.
AMAZING TEX-MEX PASTA SALAD (Pantry Cooking with Home Preserved Foods)
2 tablespoons dried diced green bell pepper
2 tablespoons dried diced red bell pepper
1 tablespoon dried onion
2 tablespoons dried celery
1 teaspoon salt
2 cups elbow macaroni
1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon Tex-Mex Seasoning
1/2 teaspoon salt
1/3 cup chunky salsa
1 pint chicken breast, drained and cubed or shredded (1-3/4 to 2 cups)
1 can (2.25 ounces) sliced olives, drained
1 can (11 ounces) crisp whole kernel corn, drained
Put dried vegetables and 1 teaspoon salt in a 4-quart Dutch oven or stock pot. Add water to 1-inch from the rim. Bring to a boil. Add macaroni and cook, stirring occasionally, until pasta is al dente’, about 10 minutes. Drain and rinse with cool water. Drain well. Meanwhile, mix oil, vinegar, Tex-Mex seasoning, 1/2 teaspoon salt and salsa in a small bowl. Put cooled pasta mixture, chicken, olives and corn in a large bowl. Pour oil mixture in and stir until ingredients are evenly coated. Refrigerate 6 to 8 hours to allow flavors to blend. Serves 6 to 8.
