Spicy Mexican Pasta Salad Recipes

MEXICAN PASTA SALAD

Mexican Pasta Salad image

This is a quick, easy, and refreshing dinner that I think is pretty healthy (contains veggies and fiber and can be made pretty low in fat). Although I did get the original recipe from the Moosewood Low Fat Favorites cookbook, I have altered this recipe through the years to meet our tastes. The best thing about this recipe is it can be altered to use whatever crisp veggies you have on hand and whatever spices you prefer. This recipe is also great as a leftover so do not be afraid to make ahead and store in your fridge.

Provided by Jeanelle71

Categories Beans

Time 20m

Yield 5-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Steps:

Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
Drain the pasta and corn.
Rinse the pasta and corn in cold water until the mixture is cool or cold.
Add the pasta/corn mixture to the other ingredients and mix.
Before serving, sprinkle mixture with shredded cheese.
(OPTIONAL) If you are vegan, do not complete this step.
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
You can also add cooked, diced or chopped chicken (great for leftovers).

Nutrition Facts : Calories 411.2, Fat 8.5, SaturatedFat 3.1, Cholesterol 11.9, Sodium 363.1, Carbohydrate 69.8, Fiber 9.8, Sugar 5.9, Protein 17.3

SPICY MEXICAN PASTA SALAD

Spicy Mexican Pasta Salad image

This flexible salad is vegetarian, easy to prepare, and can be made gluten free. It's the perfect salad for a picnic or potluck.

Provided by Renee Pottle

Categories Salad

Number Of Ingredients 8

Ingredients

1 cup uncooked macaroni elbows or other pasta
1 (15 ounce) can kidney beans, drained and rinsed
1/2 cup sliced black olives
1 cup frozen corn kernels, thawed
2 cups prepared red salsa
2 Tablespoons red wine vinegar
2 teaspoons chili powder
1 cup crumbled queso fresco cheese or shredded Monterey Jack cheese

Steps:

Prepare pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
In a large bowl, combine cooked pasta, kidney beans, olives, and corn.
In a small bowl, stir together salsa, vinegar, and chili powder.
Add salsa mixture to pasta mixture and gently stir to combine.
Fold cheese into salad mixture.
Salad may be eaten at once, but is best if refrigerated for at least an hour before serving.

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