Zesty Southwestern Pasta Salad Food

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SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Rotini, or the pasta of your choice, is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and color. Serve on a bed of lettuce for a nice touch. Original by Lisa P., this is my version.

Provided by artkitty

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

0.5 (16 ounce) package rotini pasta
1/4 cup vegetable oil
1/4 cup fresh lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
3 garlic cloves, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup fresh cilantro leaves, chopped
1 cup roma tomatoes or 1 cup grape tomatoes, chopped

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.

Nutrition Facts : Calories 278.1, Fat 8.2, SaturatedFat 1.1, Sodium 259.4, Carbohydrate 43.3, Fiber 7.2, Sugar 2.7, Protein 9.9

SPICY SOUTHWEST PASTA SALAD



Spicy Southwest Pasta Salad image

While browsing for a pasta salad recipe, I found Inez Willenborg's Homestyle Macaroni Salad. It sounded good, but I didn't have all the ingredients, so I improvised and came up with this one. We absolutely loved it. Thank you, Inez, for the recipe that was the inspiration for this winner.

Provided by PanNan

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces bow tie pasta (or pasta of your choice)
2 hardboiled egg, chopped
1/2 cup celery, chopped fine
1/4 cup fresh salsa (homemade or the refrigerated variety sold in the produce section)
2 scallions, chopped
1/4 cup buttermilk
1/4 cup Miracle Whip (or mayonnaise)
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Cook pasta in salted boiling water until tender.
  • Drain pasta and rinse with cold water.
  • Combine all remaining ingredients in a large bowl.
  • Add pasta and stir until the pasta is coated.
  • Refrigerate at least an hour before serving.

Nutrition Facts : Calories 306.5, Fat 8.1, SaturatedFat 2, Cholesterol 134.7, Sodium 586.1, Carbohydrate 46.2, Fiber 2.6, Sugar 4.5, Protein 12

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

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.

SOUTHWESTERN PASTA



Southwestern Pasta image

Make and share this Southwestern Pasta recipe from Food.com.

Provided by Paris D

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

Steps:

  • Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  • In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  • Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  • Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  • Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWEST PASTA SALAD



Southwest Pasta Salad image

This pasta salad has a Southwestern flair and is made from packaged ingredients that could be found in a pantry or a RV kitchen.

Provided by Bill Hilbrich

Categories     Corn

Time 1h15m

Yield 6 cups

Number Of Ingredients 5

1 lb dry pasta (I like Rotini)
1 (16 ounce) can whole kernel corn
1 (16 ounce) can kidney beans
1 (16 ounce) bottle prepared French dressing
1 (16 ounce) jar prepared chunky salsa

Steps:

  • Cook the pasta according to package directions.
  • Drain and rinse the beans and corn.
  • Drain the cooked pasta, and combine with corn, beans, salsa, and salad dressing.
  • Mix well and cool for at least one hour.

Nutrition Facts : Calories 773.6, Fat 36.4, SaturatedFat 4.7, Sodium 1567.5, Carbohydrate 98.9, Fiber 8.5, Sugar 19, Protein 17.7

SPICY SOUTHWESTERN PASTA



Spicy Southwestern Pasta image

This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones.

Provided by pattikay in L.A.

Categories     Black Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons cumin
1 (28 ounce) can crushed tomatoes
1 onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (or to taste, I use more than that)
2 teaspoons chili powder (again, you may want more)
2 teaspoons oregano
1 (4 ounce) can diced green chilies
1 (7 ounce) can roasted red peppers, drained and diced
1 (16 ounce) can black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese (reduced fat version if you like)

Steps:

  • Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
  • Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
  • Mix well and bring to a simmer.
  • Reduce heat to low and cook, covered for about 15 minutes.
  • Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
  • Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
  • To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
  • Top with 3 tablespoons of the grated cheese.
  • I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.

Nutrition Facts : Calories 443.7, Fat 10.3, SaturatedFat 5.7, Cholesterol 27.3, Sodium 946.6, Carbohydrate 70.7, Fiber 8.4, Sugar 5.9, Protein 19.3

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