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 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
MEXICAN PASTA SALAD
This is a quick, easy, and refreshing dinner that I think is pretty healthy (contains veggies and fiber and can be made pretty low in fat). Although I did get the original recipe from the Moosewood Low Fat Favorites cookbook, I have altered this recipe through the years to meet our tastes. The best thing about this recipe is it can be altered to use whatever crisp veggies you have on hand and whatever spices you prefer. This recipe is also great as a leftover so do not be afraid to make ahead and store in your fridge.
Provided by Jeanelle71
Categories Beans
Time 20m
Yield 5-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
- While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
- Drain the pasta and corn.
- Rinse the pasta and corn in cold water until the mixture is cool or cold.
- Add the pasta/corn mixture to the other ingredients and mix.
- Before serving, sprinkle mixture with shredded cheese.
- (OPTIONAL) If you are vegan, do not complete this step.
- *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
- You can also add cooked, diced or chopped chicken (great for leftovers).
Nutrition Facts : Calories 411.2, Fat 8.5, SaturatedFat 3.1, Cholesterol 11.9, Sodium 363.1, Carbohydrate 69.8, Fiber 9.8, Sugar 5.9, Protein 17.3
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
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
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 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
MEXICALI PASTA SALAD
Mexican-style pasta salad that is a great change for a picnic.
Provided by FoodLady
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g
MEXICAN STYLE PASTA SALAD
This salad is somehow popular in Mexico, and is very colorful, creamy and fresh.Everyone who has tasted it, loves it. It has a nice flavor and is great on warm days or for brunch or light dinner or as a side dish Some ingredients can be changed or removed for a vegetarian version.
Provided by Ollin
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta with a bit of salt and oil and when it's ready, drain it and cool it with water.
- Mix the ingredients for the creamy dressing in a small bowl until it turns into a nice light pink mixture and add the chives.
- In a bigger bowl mix all the ingredients and add spoons of pasta and dressing and mix carefully, until you have add all the pasta and the dressing.
- Refrigerate covered before serving.
- Enjoy! ^_^.
Nutrition Facts : Calories 678.2, Fat 34.8, SaturatedFat 9.9, Cholesterol 68.2, Sodium 1842.2, Carbohydrate 69.5, Fiber 3.8, Sugar 8.6, Protein 23.5
MEXICAN CHICKEN PASTA SALAD
Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)
Provided by papergoddess
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta according to package directions, drain, rinse, and set aside.
- Combine all vegetables in a large bowl.
- Combine all dressing ingredients; stir thoroughly.
- Pour dressing over salad; toss to coat.
- Chill 1 hour, then serve.
- Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.
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