Cold Southwestern Bow Tie Pasta Food

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COLD SOUTHWESTERN BOW TIE PASTA



Cold Southwestern Bow Tie Pasta image

An easy pasta salad bursting with flavor. It is fantastic for your next potluck. But bring a lot, it goes fast!

Provided by veithk

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 (12 ounce) package bow tie pasta
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground red chile pepper
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (9 ounce) can whole kernel corn, drained
½ (15 ounce) can black beans, drained
½ (15 ounce) can diced tomatoes and green chiles, drained
2 green onions, sliced
2 avocados - peeled, pitted, and diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 415.2 mg, Sugar 4.1 g

BOW TIE PASTA SALAD



Bow Tie Pasta Salad image

This was originally from Planter's Walnuts, but I have modified it over the years to suit our tastes. It is a family favorite, requested by my kid's for their birthday dinners and when the older ones come home from college. We eat it hot the first night and then the leftovers cold the next day. Make sure to use only fresh basil - it makes the recipe in my opinion. Be careful as the marinade will flame up on the grill due to the oil content. We usually double this.

Provided by StephanieDiane

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup olive oil
1/3 cup vinegar
1/2-3/4 cup fresh basil leaf, chopped
4 boneless skinless chicken breasts
4 cups cooked bow tie pasta
1/2 cup marinated sun-dried tomato, drained and cut into strips
1 cup cherry tomatoes, halved
1/2 cup walnuts, coarsely chopped
1 1/2 cups caesar-flavor croutons
1/4 cup grated parmesan cheese (to taste)

Steps:

  • Mix oil, vinegar and fresh basil. Reserve 1/2 cup for dressing.
  • Grill chicken on outdoor grill approximately 15 minutes or until cooked through, turning and brushing frequently with the remaining marinade. Cut chicken into large bite sized pieces. Combine chicken,pasta,sun dried tomatoes, fresh tomatoes and walnuts. Toss with reserved dressing. Add croutons and Parmesan and serve immediately.

Nutrition Facts : Calories 820.7, Fat 52.4, SaturatedFat 8.1, Cholesterol 120.3, Sodium 325.2, Carbohydrate 48, Fiber 4.4, Sugar 4.6, Protein 40.6

SPICY SOUTHWEST PASTA SALAD



Spicy Southwest Pasta Salad image

While browsing for a pasta salad recipe, I found Inez Willenborg's Homestyle Macaroni Salad. It sounded good, but I didn't have all the ingredients, so I improvised and came up with this one. We absolutely loved it. Thank you, Inez, for the recipe that was the inspiration for this winner.

Provided by PanNan

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces bow tie pasta (or pasta of your choice)
2 hardboiled egg, chopped
1/2 cup celery, chopped fine
1/4 cup fresh salsa (homemade or the refrigerated variety sold in the produce section)
2 scallions, chopped
1/4 cup buttermilk
1/4 cup Miracle Whip (or mayonnaise)
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Cook pasta in salted boiling water until tender.
  • Drain pasta and rinse with cold water.
  • Combine all remaining ingredients in a large bowl.
  • Add pasta and stir until the pasta is coated.
  • Refrigerate at least an hour before serving.

Nutrition Facts : Calories 306.5, Fat 8.1, SaturatedFat 2, Cholesterol 134.7, Sodium 586.1, Carbohydrate 46.2, Fiber 2.6, Sugar 4.5, Protein 12

SOUTHWESTERN PASTA BAKE



Southwestern Pasta Bake image

Make and share this Southwestern Pasta Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

coarse salt
1 lb penne rigate or 1 lb cavatappi pasta
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves, cut into bite-size pieces (6 oz. each)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the broiler to high and position the rack 8 inches from the heat.
  • Bring a large pot of water to boil; salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.
  • While the water is coming to a boil, preheat a large skillet over med-high heat with the vegetable oil.
  • Season the chicken with cumin, coriander, chili powder, salt, and pepper; add the seasoned chicken to the hot skillet and cook 4-5 minutes or until lightly browned.
  • Add in the onions, garlic, and jalapeno peppers; continue to cook 5 minutes.
  • While the chicken is cooking with the onions, make the cheddar sauce.
  • In a medium saucepan, melt the butter and add the flour to it.
  • Cook 1-2 minutes over medium heat, then whisk in the milk.
  • When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.
  • Season with a little salt and pepper; remove cheese sauce from heat.
  • Once the pasta is cooked, drain it and add back into the large pot.
  • Add in the contents of the chicken skillet and all the cheddar sauce; stir to combine.
  • Transfer mixture to a baking dish and place under the broiler to lightly brown.

Nutrition Facts : Calories 1142.7, Fat 49.8, SaturatedFat 26.1, Cholesterol 190.1, Sodium 718.3, Carbohydrate 103.5, Fiber 6.7, Sugar 4.6, Protein 69.4

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