Southwest Radiatore Ruffle Noodle Salad Food

SOUTHWESTERN PASTA SALAD

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

SOUTHWESTERN PASTA SALAD

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.
• In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
• Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

ZESTY RADIATORE SALAD

Steps:

• 1. Prepare pastaaccording to package directions, drain and cool.
• 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
• 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.

SOUTHWEST RADIATORE RUFFLE NOODLE SALAD

Steps:

• In large bowl combine mayo, sour cream, cilantro, milk, lime juice, jalapeño and salt.
• Add pasta, tomatoes, yellow bell pepper, zucchini and green onions.
• Toss to coat well. Serve chilled.

SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
• Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

RADIATORE SALAD WITH ROASTED RED PEPPERS

Steps:

• Cut the peppers in half. Cut the Quartered Zucchini into slices.
• Preheat the broiler and roast the peppers. Remove skin and slice into thick slices. Set aside.
• Heat a large pot of water to boiling, blanch the garlic in the boiling water for 3 minutes. Save this water for the tomatoes. With a slotted spoon, transfer garlic to cutting board. Blanch the tomatoes in the boling water for 30 seconds. Save the boiling water and with slotted spoon move tomatoes to cutting board. Use a paring knife, peel tomatoes and chop coarsely. Mince the garlic. Set both aside.
• Cook the pasta in the boiling water until just tender. Drain well.
• In large bowl whisk the vinegar, mint, oil, salt and black pepper together. Stir in the peppers, garlic, tomatoes, and Zucchini. Add the pasta and toss to coat and combine. Serve immediately or chill for up to 4 hours. If chilled bring up to room temperature.