Salad

Confetti Pasta Salad

Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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Confetti Pasta Salad

Inspired by Jason’s Deli Recipe
Course Salad
Cuisine American
Keyword marinated artichokes olives, pasta, pimentoes, Tex Joy Seasoning
Servings 8

Ingredients

  • 16 oz. rotini pasta
  • 1/2 cup vegetable oil
  • 3 Tablespoons lemon juice
  • 1 to 2 tablespoons Tex Joy Steak Seasoning to taste
  • Dash Tabassco
  • 1 -4 ounce jar diced pimento drained
  • 1 -4 ounce can sliced ripe olives
  • 4 green onions sliced

Instructions

  • Cook pasta according to package directions.
  • Combine next 4 ingredients and pour over hot pasta. Toss and store in refrigerator until cool.
  • Toss with pimento, olives and onions. Chill in the refrigerator until serving.

    Avocado Black Bean Salad

    When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!

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    Avocado Black Bean Salad

    Add two or more avocados- it makes the recipe!
    Course Salad
    Cuisine Mexican
    Keyword avocado, black beans, cilantro, whole kernel corn
    Total Time 30 minutes

    Equipment

    • knife
    • cutting board

    Ingredients

    • 1 pint cherry tomatoes halved
    • 1 yellow bell pepper seeded and 1/2 inch diced
    • 1/2 cup red onion chopped
    • 1 jalapeno pepper seeded and minced
    • 1 -15 ounce can black beans drained and rinsed
    • 1 -15 ounce can whole kernel corn drained
    • fresh juice of 2 limes
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 clove garlic peeled and minced
    • 1/4 cup fresh cilantro chopped
    • 2 avocados peeled, seeded and diced

    Instructions

    • PLace tomatoes, pepper, onion, jalapeno pepper, black beans and corn in a large bowl.
    • Mix together the lime juice, olive oil, salt, pepper and garlic. Pour over vegetables and toss well.
    • Just before serving, fold in the avocados and cilantro. Can be served at room temperature or chilled.

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