Spicy Mexican Pasta Salad Recipes

MEXICAN FIESTA PASTA SALAD

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.

MEXICAN PASTA SALAD

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).

SPICY MEXICAN PASTA SALAD

Steps:

• Prepare pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
• In a large bowl, combine cooked pasta, kidney beans, olives, and corn.
• In a small bowl, stir together salsa, vinegar, and chili powder.
• Add salsa mixture to pasta mixture and gently stir to combine.
• Fold cheese into salad mixture.
• Salad may be eaten at once, but is best if refrigerated for at least an hour before serving.

SPICY SOUTHWEST PASTA SALAD

Steps:

• Cook pasta in salted boiling water until tender.
• Drain pasta and rinse with cold water.
• Combine all remaining ingredients in a large bowl.
• Add pasta and stir until the pasta is coated.
• Refrigerate at least an hour before serving.

SPICY SPAGHETTI SALAD

Steps:

• Break spaghetti in half and cook according to package directions. Meanwhile, combine the remaining ingredients in a large bowl. Drain spaghetti; rinse in cold water. Add to tomato mixture and toss. Cover and refrigerate for at least 2 hours.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.