Smokey Southwestern Pasta Salad Recipes
SOUTHWESTERN PASTA SALAD
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
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
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
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
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 11
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
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
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.
SMOKEY SOUTHWESTERN PASTA SALAD
Something I whipped up the first time I needed to feed a big crew of people. It's simple, and a slight departure from the other southwestern pasta salads in the use of smoked mozzarella and fire-roasted tomatoes (a blessing that you can now get them diced in cans - saves me firing up the grill). I like to use shell or orecchiette pasta for this as each piece tends to capture some other ingredient inside its curve. As people expect to eat something aside from pasta salad at a meal (why I can't fathom), I try not to blow away anyone's tastebuds with heat. If after tasting you want to accentuate the smokiness and heat, I would use a hint of ground chipotle. To just kick up the heat with some depth but without more smokiness, some ground ancho is the way to go.
Provided by Poker Roach
Categories Lunch/Snacks
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta until al dente, then drain & shock to stop the cooking process.
- While the pasta is cooking, zest the lime & reserve zest to one side.
- Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin, then squeeze the juice into a large-sized bowl (something big enough to eventually hold all the ingredients).
- Add the olive oil to the lime juice, whisk briefly, then add the cumin, oregano, cilantro & half the lime zest. Whisk thoroughly.
- Put all ingredients except the pasta into the bowl & toss to coat. Taste at this point, adding salt, pepper and/or chiles as needed.
- Return the cool pasta to its pot. Pour the contents of the bowl over the pasta and stir together to combine.
- Pour the pasta mix back into the bowl, sprinkle the remaining lime zest over the top to garnish, then cover & chill until ready to serve.
Nutrition Facts : Calories 926, Fat 36.5, SaturatedFat 8, Cholesterol 22.5, Sodium 201, Carbohydrate 122.5, Fiber 13.2, Sugar 7.9, Protein 30.2
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