This is actually a Rachael Ray recipe. My mom makes this and it’s honestly the best cold pasta salad I’ve ever eaten.
Be sure to use fresh cilantro, and tomatillo salsa (usually called salsa verde) instead of her recommendation of chipotle red salsa. I mean it might be good… I haven’t tried it. But I can’t imagine anything better to use than tomatillo salsa. The best store-bought green salsa I’ve had is Wegman’s brand Roasted Salsa Verde and highly recommend it for this recipe because it has a lot of flavor. I also add rinsed black beans to her recipe, and omit the red onions (bleh!) and celery. I also removed the seeds/membranes from 2 serrano peppers and diced them up pretty fine. You should definitely cut her recipe in half because it makes a TON… Far more than any normal family can eat.
This recipe would be especially good for those watching what they eat. Most pasta salads have mayo, which is basically fat. You can probably omit the extra virgin olive oil in this one if you wanted to without a huge difference. But then again EVOO is good for you!
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