Prep: 25 Mins Cook: 12 Mins
"Rollin', rollin' rollin'..." Here's a pasta salad that we're pretty sure cowboys never ate. Chock full of flavor — lime, cayenne, chiles — this dish is a far cry from the usual vinegary fare.

Tex-Mex Wagon Wheel Salad


  • 8 ozs. wagon wheel pasta
  • 4 tbls. vegetable oil, divided
  • 4 ozs. cheddar cheese, finely cubed
  • 4 ozs. Monterey Jack cheese, finely cubed
  • 2 tbls. ORTEGA Diced Green Chiles
  • 1 tablespoon minced jalape


Cook pasta in boiling water until tender but firm, rinse in cold water and drain. Transfer to a serving bowl and toss with 1 tablespoon of the oil.

Add cheddar cheese, mozzarella cheese, green chile, jalapeño, sliced olives and 2 teaspoons of the cilantro to pasta.

In a small bowl, whisk together vinegar, lime juice, mustard, garlic and cayenne. Continue to whisk while gradually adding remaining 3 tablespoons oil. Stir in 1½ teaspoons of the cilantro.

Add dressing to salad and toss well. Gently fold in tomatoes. Garnish with whole olives and remaining 1 teaspoon cilantro and serve.
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