Tag Archives: pasta salad

Tex-Mex Pasta Salad Recipe

Tex-Mex Pasta Salad Recipe

Ingredients
1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey or chicken
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Directions
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/chicken; 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/chicken mixture, reduced-fat 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 desire

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Grilled Veggie Pasta Salad Recipe

Grilled Veggie Pasta Salad Recipe

grilled veggie pasta salad

Ingredients
1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1/2 of a small red onion, cut into 1/2-inch thick slices
1/2 lb. asparagus, trimmed
3 Tbs. olive oil
4 cups cooked whole grain rotini pasta
1 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper

Directions
Lightly brush vegetables with 1 tablespoon of the oil.
For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals.
Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender.
Remove and cool slightly.

(For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)

Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl.
Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat.

Makes 4 servings.

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