Smokey Southwestern Pasta Salad Recipes

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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

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

SMOKY PASTA PRIMAVERA SALAD



Smoky Pasta Primavera Salad image

We love smoky pasta primavera at our house, be sure to use the smoky Gouda!

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

½ (16 ounce) package rotini pasta
1 teaspoon salt
1 teaspoon olive oil
½ red bell pepper, diced
½ green bell pepper, diced
1 cup diced smoked Gouda cheese
½ cup chopped fresh parsley
⅓ cup lemon balsamic vinegar
⅔ cup soybean oil
1 teaspoon chopped fresh dill
½ teaspoon garlic salt

Steps:

  • Bring a large pot of water to a boil; add rotini, salt, and olive oil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta, rinse with cold water, and transfer to a large bowl.
  • Add red bell pepper, green bell pepper, Gouda cheese, and parsley to rotini.
  • Pour balsamic vinegar in a small bowl. Add soybean oil in a small stream, whisking constantly until mixture emulsifies. Mix in dill and garlic salt. Slowly drizzle just enough of the vinaigrette over the pasta mixture until the pasta glistens. You may not need all of the vinaigrette, so store any leftovers for another use.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 32.2 g, Cholesterol 22.8 mg, Fat 31.2 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 711.7 mg, Sugar 4.1 g

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

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

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