RO*TEL Across America Recipe Contest

Spicy Summer Pasta

by Jamie from CO

Pasta Salad with Rotel, Pepper Jack Cheese and veggies

AVERAGE RATING

Category

Side Dish

Prep Time

15

Servings

12

Recipe Ingredients

1 lb. Tri-Color spiral pasta
2 cans Rotel Original
1 can corn
1 cup sliced black olives
15 Cherry tomatoes, quartered
8 oz. block of pepper jack cheese
1/2 C. Creamy Italian Dressing - Recipe Below:
1/2 C. mayo
1/4 white vinegar
2 Tablespoons grated parmesan cheese
2 teaspoons light corn syrup
1 clove garlic, pressed
1/2 teaspoon Italian seasonings

Directions

Boil pasta approximately 10 minutes to "al-dente". While pasta is boiling, cut cheese into 1/2 inch cubes and make dressing. For dressing, put mayo, vinegar, parmesan cheese, corn syrup, garlic, and italian seasonings into blender and blend until smooth. Drain pasta and rinse with cold water. In large mixing bowl, mix drained pasta with Rotel, corn, olives, tomatoes, cheese and 3/4 of dressing mixture. Transfer to serving bowl and drizzle the rest of the dressing on top. Can be made up to 1 day in advance.