Mexicali Pasta Salad Recipes

MEXICAN PASTA SALAD

Mexican Pasta Salad image

Mexican pasta salad is an unbelievably easy and flavorful pasta salad that is filled with colorful ingredients like black beans, tomatoes, and corn. With a creamy dressing and spices from onion, cilantro, and cumin, this delicious pasta salad will be the hit of your summer barbecues for sure!

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 16

Ingredients

1 package farfalle pasta (16 oz. )
1 can black beans (15 oz., drained and rinsed)
1 can corn (15.25 oz., drained)
3 Roma tomatoes (diced)
1 large avocado (diced)
3 whole green onions (finely chopped)
1/4 cup onion (finely chopped)
1/4 cup chopped cilantro (chopped)
1/2 cup crumbled Feta cheese (opt., crumbled)
1 cup jarred salsa
1 cup sour cream
1/4 cup Mayonnaise
1 clove garlic (minced or pressed)
1/2 teaspoon cumin
salt and pepper
1 lime juiced

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.
Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.

Nutrition Facts : Calories 262 kcal, Carbohydrate 33 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 255 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

MEXICAN PASTA SALAD

Mexican Pasta Salad image

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

Ingredients

4 cups wagon wheel pasta, cooked
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn, thawed, drained
1/2 cup chopped red peppers
2 green onions, thinly sliced
1/2 cup KRAFT Lite Ranch Dressing
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 Tbsp. fresh lime juice
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/3 cup finely chopped fresh cilantro

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 FIESTA PASTA SALAD

Mexican Fiesta Pasta Salad image

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

Ingredients

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

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

PASTA MEXICALI

Pasta Mexicali image

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

Provided by Mirj2338

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces mostaccioli pasta or 8 ounces rotini pasta, uncooked
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can cannellini beans, rinsed and drained
1 (11 ounce) can corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/4 cup vegetable oil

Steps:

Prepare pasta according to package directions and drain.
In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
Slowly whisk oil into vinegar mixture.
Add vinegar mixture to pasta and stir well.
Serve well-chilled.

MEXICALI PASTA SALAD

Mexicali Pasta Salad image

Make and share this Mexicali Pasta Salad recipe from Food.com.

Provided by Pinay0618

Categories Black Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups wagon wheel macaroni, uncooked
1 (15 1/2 ounce) can black beans, rinsed
1 cup frozen corn, thawed
1/2 cup chopped red pepper
2 green onions, thinly sliced
1/2 cup kraft lite ranch dressing
1 tablespoon taco seasoning mix
1 tablespoon fresh lime juice
1/2 cup kraft mexican style four cheese blend
1/3 cup minced fresh cilantro

Steps:

COOK pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
ADD next 4 ingredients; mix lightly.
MIX dressing, seasoning mix and lime juice. Add to salad; toss to coat. Add cheese and cilantro; mix lightly.

Nutrition Facts : Calories 360.7, Fat 9.1, SaturatedFat 1.5, Cholesterol 5, Sodium 170.2, Carbohydrate 59.2, Fiber 6.5, Sugar 2.3, Protein 11.9

MEXICALI SALAD

Mexicali Salad image

This recipe came from my mom. It was probably a Betty Crocker or Better Homes & Gardens original. Unfortunately, I don't know the origin. I prepared this salad for company the other day and it was well received. I thought, "Why am I not sharing it!" The salad dressing can be made a day in advance.

Provided by Julie C.

Categories Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise, Hellmans, Best Foods
1/4 cup green onion
2 tablespoons chili sauce
2 teaspoons cider vinegar
1 teaspoon onion salt
1/2 teaspoon chili powder
4 drops Tabasco sauce
1 head iceberg lettuce, chopped
1 (14 1/2 ounce) can corn, rinsed & drained
1 (6 ounce) can black olives, sliced, rinsed & drained
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can black beans, rinsed & drained

Steps:

For the dressing: Combine mayo, green onion, chili sauce, cider vinegar, onion salt, chili powder and tabasco in a small bowl. Whisk to combine. Then refrigerate.
For the salad: Layer the lettuce, corn, black olives, kidney beans and black beans in a salad bowl.
To serve: Add dressing to salad and toss to combine.

Nutrition Facts : Calories 319.8, Fat 11.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 643.1, Carbohydrate 47, Fiber 12.2, Sugar 8.2, Protein 11.8

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