Recipe
Salad
Company Fiesta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (12 oz each) pkg uncooked Hy-Vee rotini pasta | ||
| 1 ⅓ c. Hy-Vee cider vinegar | ||
| 4 celery, diced | ||
| 1 c. chopped red onion | ||
| 1 c. chopped green bell pepper, seeded | ||
| 2 (15 oz each) cans Hy-Vee whole kernel corn, drained | ||
| 2 (6 oz each) cans Hy-Vee ripe olives, drained and halved | ||
| 2 (14.5 oz each) cans Hy-Vee diced tomatoes, drained | ||
| ⅔ c. Hy-Vee light mayonnaise | ||
| ½ c. Hy-Vee vegetable oil | ||
| 3 tsp. cumin | ||
| 2 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee Worcestershire sauce |
Directions
- Cook pasta according to package directions.
- In a large bowl, combine vinegar, celery, red onion, bell pepper, corn, olives and diced tomatoes. Mix well.
- Stir in cooked pasta.
- In a medium bowl, whisk together mayonnaise, vegetable oil, cumin, salt and Worcestershire sauce.
- Pour mayonnaise mixture over pasta and stir well to coat.
- Refrigerate 2 to 3 hours before serving. Refrigerate any leftovers.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 330mg
- Total Carbohydrates: 21g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 2%