Southwestern Shell Pasta Salad Recipes

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

Ingredients

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

SOUTHWESTERN VEGETARIAN PASTA

Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

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

Ingredients

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

This satisfying salad has a nice blend of textures and flavors. I appreciate its make-ahead convenience when I'm entertaining. -Ann Brown, Bolivar, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) small pasta shells
2/3 cup cider vinegar
2 celery ribs, chopped
6 green onions, thinly sliced
1/2 cup chopped green pepper
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives
3 tablespoons diced pimientos
1/3 cup mayonnaise
1/4 cup vegetable oil
1 to 2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine., Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight.

Nutrition Facts : Calories 295 calories, Fat 12g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 554mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

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

Ingredients

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

Ingredients

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

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