Southwestern Salsa Pasta Recipes

SOUTHWESTERN PASTA SALAD

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.

SOUTHWESTERN BLACK BEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water; drain. In a large salad bowl, combine the pasta, black beans, peppers and onion. Combine the salad dressing, salsa and cayenne. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

SOUTHWESTERN SALSA-STYLE PASTA SAUCE

Steps:

• I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
• Get a saucepan and line the bottom with Olive Oil over medium heat.
• Once hot, throw in your garlic and onions.
• Immediately add a layer of salt and pepper and stir.
• Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
• After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
• Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
• Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
• Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
• Drain and serve the pasta in a large serving bowl and add the sauce separately.
• Add Cheese.
• Enjoy!

SOUTHWESTERN PASTA SALAD

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.

SALSA PASTA

Steps:

• Cook and drain macaroni as directed on package.
• While macaroni is cooking, heat remaining ingredients except cheese and pepper to boiling in 2-quart saucepan over medium heat; reduce heat to low. Simmer uncovered 5 minutes.
• Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with pepper.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

SOUTHWESTERN SALSA PASTA

Steps:

• Cook the pasta according to package directions and drain.
• Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
• Combine the pasta and sauce, toss well, and serve.
• Southwestern Salsa Pasta (this page)
• Avocado and Ricotta Soft Tacos (page 174)
• Coleslaw cabbage, dressed with vinaigrette
• Calories: 187
• Total Fat: 0g
• Protein: 8g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 442mg