Wacky Mac Santa Fe Salad Food

WACKY MAC PASTA SALAD

Steps:

• Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Add asparagus to boiling water and cook until crisp-tender, about 3 minutes. Drain and immediately transfer to ice-water bath to cool. Drain and cut on the bias into 1-inch pieces.
• Meanwhile, bring a second large pot of water to a boil over high heat; generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.
• Transfer pasta to a large bowl. Add asparagus, watercress, tomatoes, and lemon zest. Drizzle with olive oil and lemon juice and season with salt and pepper; toss to combine. Top with feta and serve.

WACKY PASTA SALAD

Steps:

• Mix all ingredients together.
• Enjoy.

WACKY MAC® SANTA FE SALAD

Steps:

• Prepare Wacky Mac according to package directions. Drain and rinse under cold water. Place in large salad bowl. Add corn, beans, celery, scallions and chile. Toss gently but well. Add cheese.
• Stir together Italian dressing, lemon juice chili powder and cumin in a cup. Pour over salad. Toss gently but well.

WACKY MAC PASTA SALAD

Steps:

• Cook noodles according to package directions, drain and cool.
• Add black beans, garbonzo beans and edamame mix. Add as much salad dressing as you like. Salt, Pepper and Onion Powder to taste. Chill and serve cold.
• Variations - Rotel instead of edamame; black olives, green olives (if using olives, taste before using salt) Let your imagination run wild and put in what ever you like; celery, green peppers, onions, etc.

SANTA FE SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.