Best Mexican Pasta Salad With Salsa Recipes
ONE - TWO - THREE - MEXICAN MACARONI SALAD
Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.
Provided by JOSLYN H.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
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; rinse under cold running water, and drain.
- In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 39.3 g, Cholesterol 8.4 mg, Fat 20.4 g, Fiber 3.4 g, Protein 7.6 g, SaturatedFat 3.1 g, Sodium 740.6 mg, Sugar 2.3 g
MEXICALI PASTA SALAD
Mexican-style pasta salad that is a great change for a picnic.
Provided by FoodLady
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g
MEXICAN FIESTA PASTA SALAD
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
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
MEXICAN PASTA SALAD
Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g
MEXICAN PASTA SALAD
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
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
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