Tex Mex Pasta Salad Recipe 455

TEX-MEX PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and cook pasta according to package directions.Dran and rinse with cold water. Drain well.
• In a large bowl, combine black beans, corn, green onions, red bell pepper, olives, avocados, cilantro, and jalapenos. Add pasta.
• In a medium bowl, stir together sour cream, mayonnaise, salsa, taco seasoning and lime juice.
• Add sour cream mixture along with cheese to pasta mixture and stir to combine. Cover and refrigerate until ready to serve.
• Sprinkle with Totilla Crisps just before serving.

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX PASTA SALAD

Steps:

• Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
• Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

TEX MEX PASTA SALAD

Steps:

• Mix cooked pasta, green pepper, black beans, tomatoes and corn. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.

TEX-MEX PASTA SALAD

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
• Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large bowl.
• Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.