Zesty Lime Macaroni Salad Food

ZESTY SOUTHWESTERN PASTA SALAD

Zesty Southwestern Pasta Salad image

This goes over well at potlucks - when there's a choice of more than one pasta salad, this one usually goes first. Oddly enough, the leftovers make good soup, too! I just add the leftovers to some vegetable broth and canned tomatoes, and season it with more of the same spices that were in the recipe. This recipe originally came from allrecipes.com, but I have tweaked it in a way that suits me better. As always I have cut back on the oil and lime juice, so add more back in if it suits you. I love the amount of chili powder and cumin in this, but it may be a bit much for some so use less if you don't like those flavors as much as I do.

Provided by Vino Girl

Categories Pasta Shells

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces small shell pasta
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
1 1/2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup fresh cilantro leaves, chopped
1 cup grape tomatoes, halved

Steps:

Prepare pasta according to package instructions.
When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
Drain and rinse under cold water.
In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
Gently stir in pasta and set aside.
Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
Garnish with the remaining cilantro.
Cover and chill at least 2 hours.

PIONEER WOMAN MEXICAN MACARONI SALAD

Pioneer Woman Mexican Macaroni Salad image

Found this recipe from Pioneer Woman and I had to try it. It tastes so wonderful ! Fresh and makes so much. I measured out the 12 servings and it came to about 8 ounces or 1 cup per serving. What a great party food this will be. Either served as a salad, or a pasta side, or main course.

Provided by lesliecoy

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 lb elbow macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears fresh corn, Husks And Silks Removed
1/2 cup black olives, Chopped
1 (15 ounce) can black beans, drained and rinsed (or Kidney Beans )
6 roma tomatoes, Chopped (or 2 Large Tomatoes)
3 whole green onions, Sliced Thin
1/2 red onion, Finely Diced
chopped cilantro (optional)
1 cup salsa (spicy Is Best!)
1 cup sour cream
1/4 cup mayonnaise
1 garlic clove, Minced and Pressed
1/2 teaspoon cumin
salt and pepper, to taste
2 limes, Juiced (optional)

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.

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