MEXICAN PASTA SALAD
Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g
MEXICAN PASTA SALAD
Mexican pasta salad is an unbelievably easy and flavorful pasta salad that is filled with colorful ingredients like black beans, tomatoes, and corn. With a creamy dressing and spices from onion, cilantro, and cumin, this delicious pasta salad will be the hit of your summer barbecues for sure!
Provided by Alyssa Rivers
Time 20m
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.
- Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.
Nutrition Facts : Calories 262 kcal, Carbohydrate 33 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 255 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN MACARONI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
- Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
- Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
- For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
- Serve chilled.
MEXICAN PASTA SALAD
Put a smile on their faces with Mexican Pasta Salad! Fresh cilantro and lime juice make this Healthy Living Mexican Pasta Salad full of tangy flavor.
Provided by My Food and Family
Categories Fruit Recipes
Time 20m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in large bowl.
- Mix dressing, seasoning mix and lime juice until blended. Add to salad; toss until evenly coated.
- Add cheese and cilantro; mix lightly.
Nutrition Facts : Calories 250, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
MEXICAN FIESTA PASTA SALAD
Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!
Provided by JOSLYN H.
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 2h30m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g
SALSA VERDE MEXICAN PASTA SALAD
Steps:
- Cook pasta according to package and set aside to cool.
- In a large mixing bowl add pasta, corn, avocado, chicken and salsa.
- Mix well and enjoy! This salad can be served warm or cold.
Nutrition Facts : Calories 551 kcal, Carbohydrate 75 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 444 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
MEXICAN PASTA
A great vegetarian dish with a kick!
Provided by PIAZZA
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
- Toss sauce with cooked pasta and serve.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g
MEXICAN SALSA
Neil Perry heads down Mexico way for this simple and classic salsa recipe.
Provided by Neil Perry
Categories Side Dish
Time 30m
Yield SERVES
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and season to taste.
MEXICAN PASTA SALAD WITH SALSA
Very different from the other pasta salads already posted here. Got this from makesameal.com. Very simple to make with few ingredients. You could get creative and add more ingredients like corn, beans, and olives but this is a good base. Nice for the warmer weather. We loved this. I used Miracle Whip, which I like better in this salad, and 2 cloves garlic for mine. Mild salsa goes down better with my kids but use a stronger one if you like.
Provided by Oolala
Categories Mexican
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain pasta according to package directions, rinse with cold water.
- In large bowl combine mayonnaise, salt, pepper and garlic.
- Add pasta, salsa and green onions; toss with large spoon coat.
- Cover and chill 1 hour to blend flavors.
Nutrition Facts : Calories 277.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 794.8, Carbohydrate 40.2, Fiber 2.1, Sugar 3.9, Protein 6.3
MEXICAN MACARONI SALAD
Steps:
- Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!
MEXICAN PASTA SALAD
Creamy Mexican pasta salad with corn, black beans, avocado, and a Southwestern yogurt dressing. Easy, healthy, and always a favorite!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.
- To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired. Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top. If time allows, chill for 2 hours prior to serving or enjoy immediately.
Nutrition Facts : ServingSize 1 (of 8), Calories 309 kcal, Carbohydrate 40 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Fiber 10 g, Sugar 6 g
MEXICAN MACARONI SALAD
This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.
Provided by Elizabeth Lampman
Categories Salads
Time 15m
Number Of Ingredients 14
Steps:
- Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don't toss yet.
- Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
- Garnish with cilantro, if desired.
Nutrition Facts : Calories 222 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Cup, Sodium 495 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MEXICAN SALAD/SALSA
I found this recipe in a magazine in the spring of this year. I have brought to every party/family picnic I've been to this summer and it's been a real hit. Lots of people have asked for the recipe. It's also great for vegetarians!
Provided by um-um-good
Categories Black Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine ingredients.
- Let sit.
- Serve with tortilla chips, as a salad, or in a tortilla shell.
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- Cook pasta according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water then toss with a drizzle of olive oil to prevent it from sticking together.
- Pour half of the dressing over the pasta salad and toss to combine (or all of the dressing if serving immediately). Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day). When ready to serve, toss with remaining dressing. Season with salt, cayenne pepper and lime juice to taste. Dig in!
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Reviews 11Calories 187 per servingCategory Side Dish
- Whisk yogurt and mayonnaise in a large bowl. Add lime juice, honey, cumin, salt, chili powder and smoked paprika and whisk to combine.
- Add the pasta and stir to combine. Add black beans, jalapeno, corn, tomatoes, cilantro and red onion. Stir to combine. Serve immediately or chill.
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- Top with 1/2 of the cilantro. Toss and top with the remaining cilantro. Refrigerate so the flavors mingle, before serving.
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4.7/5 (7)Total Time 15 minsCategory Lunch, Main Course, Side Dish, SnackCalories 265 per serving
- In a medium bowl, combine all the ingredients for the dressing and mix well (see notes about the jalapeño!). Let the flavors infuse into the dressing while you prepare the salad.
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- Begin by preparing your pasta. Bring a pot of salted water to a boil and cook the pasta to al dente, according to the instructions on the box. Once cooked, drain the pasta and rinse with cold water. Allow the pasta to fully cool before assembling the dish.
- To assemble your salad, combine the pasta, beans, ¼ cup of the cilantro, corn, tomatoes and salsa in a large bowl. Toss together carefully.
- In a small bowl, combine the lime juice, taco seasoning, garlic, and olive oil. Whisk well and pour the mixture over the pasta and toss to coat.
- Chill your salad in the refrigerator for at least an hour before serving for the best taste, This allows the flavors to really meld and deepen.
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- For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
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