South Of The Border Pasta Salad Recipes

MEXICAN PASTA SALAD

Steps:

• Cook pasta according to package instructions. Drain and rinse with cold water.
• Whisk yogurt and mayonnaise in a large bowl. Add lime juice, honey, cumin, salt, chili powder and smoked paprika and whisk to combine.
• Add the pasta and stir to combine. Add black beans, jalapeno, corn, tomatoes, cilantro and red onion. Stir to combine. Serve immediately or chill.

SOUTH OF THE BORDER PASTA

Steps:

• In a bowl, bring cream cheese to room temperature to soften.
• Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
• Mix well.
• Warm over *low heat* while cooking pasta.
• DO NOT BOIL or BURN!
• Cook pasta al dente; drain and let it cool a bit.
• Add to cream cheese sauce and mix well.
• Serve sprinkle with more cilantro, if desired.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

SOUTH OF THE BORDER CHOPPED SALAD

Steps:

• To make the salad, preheat an oven to 350 degrees F.
• Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
• Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
• To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

SOUTH OF THE BORDER COUSCOUS SALAD (VEGAN)

Steps:

• In medium saucepan, combine water, cumin, and salt. Bring to boil.
• Add in couscous. Stir. Return to a boil. Remove from heat, cover, and allow to stand for 5-10 minutes, or until liquid is absorbed.
• Transfer to medium bowl. Fluff with fork and allow to cool to room temperature.
• Fold into the couscous: the beans, corn, onion, cilantro, and jalapeno (if using).
• Add in the lime juice and oil. Test for seasoning, adding salt, pepper, and additional lime juice as desired.

SOUTH OF THE BORDER SALAD DRESSING

Steps:

• Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
• Cover and shake well.
• Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.