SALSA PASTA RECIPES

Name: Salsa Pasta
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 package (7 ounces) elbow macaroni (2 cups); 1 cup frozen whole kernel corn; 1 jar (8 ounces) Old El Paso™ salsa (any variety) (1 cup); 1 small green bell pepper, chopped (1/2 cup); 2 cups Progresso™ diced tomatoes (from 28-oz can), undrained; 1 cup shredded Cheddar cheese (4 ounces); Freshly ground pepper, if desired

SALSA PASTA RECIPE - BETTYCROCKER.COM

Salsa Pasta Recipe - BettyCrocker.com image

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

Ingredients

1 package (7 ounces) elbow macaroni (2 cups)
1 cup frozen whole kernel corn
1 jar (8 ounces) Old El Paso™ salsa (any variety) (1 cup)
1 small green bell pepper, chopped (1/2 cup)
2 cups Progresso™ diced tomatoes (from 28-oz can), undrained
1 cup shredded Cheddar cheese (4 ounces)
Freshly ground pepper, if desired

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

Salsa Pasta Salad Recipe | Allrecipes image

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

Ingredients

2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
? cup distilled white vinegar
¼ cup chopped fresh cilantro
1?½ teaspoons garlic salt
? cup lemon juice
½ cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder

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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