Mexican Fiesta Pasta Salad Food

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

FIESTA SPAGHETTI

Steps:

• 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
• 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
• 3. Drain spaghetti; add to skillet and toss with tomato mixture.

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

MEXICALI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

FIESTA PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

MEXICAN FIESTA PASTA SALAD AND DRESSING

Steps:

• Cook fusilli pasta according to package directions, until just tender but firm to the bite.
• Drain pasta and rinse with cold water to cool.
• Transfer drained pasta to a large bowl.
• Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
• Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
• In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
• Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
• Add dressing to pasta mixture and mix well to blend.
• Season to taste with salt and pepper.
• Chill at least 1 hour before serving.

MEXICAN FIESTA PLATTER

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

MEXICAN FIESTA LAYERED SALAD

Steps:

• Layer and pack lettuce lightly into the bottom of a glass bowl.
• Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
• Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
• Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
• ENJOY!