Southwestern Shell Pasta Salad Recipes

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SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Provided by Lisa Provost

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

½ (16 ounce) package rotini pasta
⅓ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
2 cloves garlic, crushed
1 ½ cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

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.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 468.3 mg, Sugar 2.4 g

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

A delicious pasta salad that is a change of pace from the typical ones you see served often. Prep time does not include chilling time of 2 hours.

Provided by JackieOhNo

Categories     Black Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups uncooked rotini pasta (8 oz.)
1 cup frozen sweet corn
1 (16 ounce) jar medium garlic-cilantro salsa (I use Muir Glen organic)
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 (15 ounce) can black beans, drained, rinsed
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Cook pasta as directed on package, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
  • In large bowl, stir together salsa, olive oil, lime juice, and salt. Stir in pasta and remaining ingredients.
  • Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 257, Fat 8.5, SaturatedFat 1.2, Sodium 590.1, Carbohydrate 38.8, Fiber 6.2, Sugar 3.8, Protein 8.7

LAYERED SOUTHWESTERN PASTA SALAD



Layered Southwestern Pasta Salad image

This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.

Provided by Beth A.

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin
salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onion, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

Steps:

  • Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
  • Toss with oil and sprinkle with cumin; salt to taste.
  • Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
  • In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
  • (Best if refrigerated several hours, or overnight before serving.).

Nutrition Facts : Calories 475.2, Fat 18.1, SaturatedFat 4.6, Cholesterol 16.1, Sodium 621.5, Carbohydrate 67.3, Fiber 9.9, Sugar 5.7, Protein 14.4

SOUTHWESTERN SHELL PASTA SALAD



Southwestern Shell Pasta Salad image

Potluck Small shells tossed with yummy ingredients. Check it out! Take care when adding the chipotle. Add a touch and taste if more heat is wanted go for it.

Provided by Rita1652

Categories     Pasta Shells

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb small shell pasta, Cooked al dente as directed on box and drained and rinsed with cool water
1 cup peas, defrosted
1 cup corn, defrosted
1 cup canned black beans, rinsed and drained
1 cup diced red bell pepper
1/4 cup diced celery
1/3 cup diced slicing pepperoni
1 cup shredded cheddar cheese
1/4 cup diced scallion
1 chipotle pepper, diced
1 garlic clove, minced
1/2 teaspoon cumin
1 cup ranch dressing, low calories
salt and pepper, to taste
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, minced

Steps:

  • In a large bowl mix all ingredients together.
  • Adding more chipotle and adobo if desired.
  • Chill for 1 hour for flavors to meld.

Nutrition Facts : Calories 384.4, Fat 21.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 499.4, Carbohydrate 37.7, Fiber 5.3, Sugar 4.5, Protein 11.5

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 18

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

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.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

ZESTY SOUTHWESTERN PASTA SALAD



Zesty Southwestern Pasta Salad image

This goes over well at potlucks - when there's a choice of more than one pasta salad, this one usually goes first. Oddly enough, the leftovers make good soup, too! I just add the leftovers to some vegetable broth and canned tomatoes, and season it with more of the same spices that were in the recipe. This recipe originally came from allrecipes.com, but I have tweaked it in a way that suits me better. As always I have cut back on the oil and lime juice, so add more back in if it suits you. I love the amount of chili powder and cumin in this, but it may be a bit much for some so use less if you don't like those flavors as much as I do.

Provided by Vino Girl

Categories     Pasta Shells

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14

8 ounces small shell pasta
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
1 1/2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup fresh cilantro leaves, chopped
1 cup grape tomatoes, halved

Steps:

  • Prepare pasta according to package instructions.
  • When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
  • Drain and rinse under cold water.
  • In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
  • Gently stir in pasta and set aside.
  • Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
  • Garnish with the remaining cilantro.
  • Cover and chill at least 2 hours.

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