Creamy Latin Pasta Salad Simply Delisioso Recipes

CREAMY LATIN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
• While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
• Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

LATIN LASAGNA

Steps:

• Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.
• Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.
• Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
• Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.
• Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.

THE BEST CREAMY PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
• Place cooked and cooled pasta in a large mixing or serving bowl.
• Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
• Whisk together all dressing ingredients and pour over pasta and other ingredients.
• Gently fold in dressing until all ingredients are evenly coated.
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

CREAMY LATIN PASTA SALAD {SIMPLY DELISIOSO} RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add pasta, stir with a wooden spoon and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside. While the pasta cooks, combine evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy. Place the drained pasta in a large bowl. Add ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover bowl with plastic wrap and chill at least 30 minutes or up to 2 hours before serving.