PASTA SALSA RECIPES
SALSA PASTA RECIPE - BETTYCROCKER.COM
Is it "olé!" or "mamma mia?" Either way, you'll enjoy this quick and easy veggie-pasta dish.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360 , CarbohydrateContent 54 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 5 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg
SALSA PASTA SALAD RECIPE | ALLRECIPES
A great summer salad served cold that tastes better the longer it sits.
Provided by Kathy T
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Total Time 20 minutes
Prep Time 20 minutes
Yield 11 servings
Number Of Ingredients 13
Steps:
- In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
- Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
- In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
- Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
Nutrition Facts : Calories 177.8 calories, CarbohydrateContent 16.3 g, FatContent 12.2 g, FiberContent 2.2 g, ProteinContent 2.7 g, SaturatedFatContent 1.6 g, SodiumContent 514.1 mg, SugarContent 3.8 g
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MEXICAN PASTA SALAD WITH SALSA RECIPE - FOOD.COM
Very different from the other pasta salads already posted here. Got this from makesameal.com. Very simple to make with few ingredients. You could get creative and add more ingredients like corn, beans, and olives but this is a good base. Nice for the warmer weather. We loved this. I used Miracle Whip, which I like better in this salad, and 2 cloves garlic for mine. Mild salsa goes down better with my kids but use a stronger one if you like.
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 277.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 277.6 per serving
- Cover and chill 1 hour to blend flavors.
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SALSA SPAGHETTI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Everyone who tries this recipe is pleasantly surprised by the combination of flavors.
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Calories per serving
- In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.
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SALSA SPAGHETTI | PASTA RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 414 calories per serving
Total Time 15 minutes
Cuisine italian
Calories 414 calories per serving
- There are some beautiful Mediterranean vibes going on in this dish – juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. The flavour combo here is mega-simple, but when you put them together, something magical happens. Let the tomatoes ripen naturally out of the fridge – the warmth will ensure all those lovely flavours and juices are at their best and ready to flow. Tomatoes are a source of vitamin C, a nutrient our bodies need for so many different things, including immune function and keeping our energy levels up.
- Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- On a large chopping board, chop the tomatoes. Bash the olives and tear out the stones, then add the olives to the pile of tomatoes.
- Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
- Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
- Add a good couple of lugs of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
- Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
- Pop the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
- Sprinkle over the reserved baby basil leaves and add a grating of hard Italian cheese before serving.
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MEXICAN PASTA SALAD WITH SALSA RECIPE - FOOD.COM
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PASTA SALAD RECIPES | BBC GOOD FOOD
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