TEX-MEX PASTA SALAD
Tex Mex Pasta Salad is loaded with corn, black beans, avocado , and red bell pepper and tossed in a creamy sour cream and salsa dressing. It has Texas-sized flavor.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 16
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.
Nutrition Facts : Calories 387 kcal, ServingSize 1 serving
TEX-MEX PASTA SALAD
I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!
Provided by Jennifer Sánchez
Categories Salad Pasta Salad
Time 1h35m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 43.2 g, Cholesterol 84.9 mg, Fat 34 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 1540.9 mg, Sugar 6.3 g
TEX MEX PASTA SALAD
Time 20m
Number Of Ingredients 10
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.
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