Creamy Latin Pasta Salad

Finally a great pasta salad full of all sorts of yummy things! This is different than your usual creamy pasta salad with mayonnaise. The evaporated milk and lime really change it up, as do all of the crunchy veggies.


The original recipe called for using jicama instead of carrots. You could substitute celery too if you wish.

Makes: 8-10 servings
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 lb box rotini pasta
• 1 cup ham, finely diced
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, sliced thin
• 1/2 cup peeled and chopped jicama (or carrots or celery)
• 1/2 cup pimento stuffed olives
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup queso blanco, crumbled
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced

1. Cook pasta according to package instructions. Drain well. Place in a large bowl.

2. Add the ham, peppers, peas, onion, jicama and olives and mix.

3. Place evaporated milk, olive oil, cheese, cilantro and lime juice into a blender and process until smooth. Pour over salad and stir well. Refrigerate at least 30 minutes before serving. (If the salad gets a little dry, drizzle it with a little extra-virgin olive oil and stir).