Vs Southwestern Pasta Salad Recipes

SOUTHWESTERN PASTA SALAD

Southwestern Pasta Salad image

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

Steps:

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SOUTHWESTERN PASTA SALAD

Southwestern Pasta Salad image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound orecchiette, cooked al dente
2 yellow peppers, grilled and julienned
1 red onion, finely sliced
6 tomatillos, quartered
1 cup fresh corn kernels
1 cup frozen baby lima beans, thawed
1/4 cup white wine vinegar
1 canned chipotle pepper
1/2 cup olive oil
Salt and freshly ground pepper
1/4 cup cilantro, finely chopped

Steps:

Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

SOUTHWESTERN PASTA SALAD

Southwestern Pasta Salad image

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Provided by Lisa Provost

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

½ (16 ounce) package rotini pasta
⅓ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
2 cloves garlic, crushed
1 ½ cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

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 216.6 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 468.3 mg, Sugar 2.4 g

SOUTHWESTERN PASTA SALAD

Southwestern Pasta Salad image

This satisfying salad has a nice blend of textures and flavors. I appreciate its make-ahead convenience when I'm entertaining. -Ann Brown, Bolivar, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) small pasta shells
2/3 cup cider vinegar
2 celery ribs, chopped
6 green onions, thinly sliced
1/2 cup chopped green pepper
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives
3 tablespoons diced pimientos
1/3 cup mayonnaise
1/4 cup vegetable oil
1 to 2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine., Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight.

Nutrition Facts : Calories 295 calories, Fat 12g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 554mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

V'S SOUTHWESTERN PASTA SALAD

V's Southwestern Pasta Salad image

If you like a citrus based dressing with rotini pasta, give this one a try. I make this salad for a nice refreshing twist for pasta salad. This is one of our family favorite Southwestern Salads. Enjoy as a side dish or add cooked chicken and make it a meal in one! Served chilled Bueno ;)

Provided by Vseward Chef-V

Categories Salad Dressings

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

16 ounces rotini pasta
1/4 cup light olive oil
1/2 cup fresh lime juice
1 1/2 teaspoons cayenne, to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon dried cilantro
2 garlic cloves, crushed
1 tablespoon salsa, to taste
1 tablespoon white wine vinegar
1 1/2 cups whole kernel corn (can, Frozen or Fresh)
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, rough chopped
1 cup cherry tomatoes, halved
1 cup black olives, sliced
1/2 cup red onion
1 large avocado, sliced

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, vinegar, lime juice, cayenne, cumin, salt, garlic, dried cilantro and salsa.
Stir in corn, beans, green pepper, red pepper, tomatoes, olives and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with avocado and remaining cilantro. Serve chilled.

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