1 scoop Speedy Salsa Mix, (Sold at the culinary school.)**
1 (15.5 oz.) can petite tomatoes**
8 ounces cooked & cooled penne pasta
8 ounces pepper jack cheese, cut into small squares
1 (14-15 oz.) can black beans, drained and rinsed
1/3-1/2 cup finely chopped red onion
1 green pepper, chopped
1 red pepper, chopped
20 black olives, halved
20-30 grape tomatoes, halved and/or quartered, optional
- 1/2 cups cubed ham or a kielbasa sausage
1/2 cup chopped cilantro leaves
1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Mesquite Dry seasoning*
1/2 cup slightly drained salsa mix**
*For test purposes McCormick Mesquite Grill Mate was used.
**A half cup of your favorite salsa is a good substitute.
Prepare the Speedy Salsa mix with the can of petite tomatoes. Allow to set for 30 minutes before using in the dressing. While the pasta is cooking prepare peppers, onions, olives, black beans, cheese, optional tomatoes, ham and cilantro. After pasta is cooled stir all the vegetables into a large bowl and gently stir.
For the dressing mix the mayonnaise, sour cream and Mesquite seasoning together. Lastly pull out a 1/2 cup of the salsa mix, lightly drained, from the earlier mix. Blend all ingredients together and fold into the salad.
As a side this should serve 6-8 persons.