FIESTA PASTA SALAD
Give any party a touch of flavor and flair with this delightful Fiesta Pasta Salad. Avocado, corn and grape tomatoes add a pop of color to this Fiesta Pasta Salad, while sour cream contributes to its creamy texture.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
- Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
- Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
- Top with remaining cheese.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 11 g
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FIESTA/SIESTA SALAD
Steps:
- Mix all ingredients, chill and serve as a side dish with BBQ chicken or steak.
FIESTA BLACK BEAN SALAD
After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
SIESTA FIESTA SALAD
Mmmmm....fresh corn, cooked, cooled and mixed with fresh vegetables with a red wine vinaigrette=simple pleasures! The fresh herbs add the flavor to make this a memorable meal. Adapted from Midwest Living magazine. Cook time is for the corn. This is good served with chips.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside.
- In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well.
- Pour the dressing over the vegetable mixture and toss to coat. Serve at room temperature. Garnish the salad with a sprig of dill, if you like.
- Makes 4 servings.
Nutrition Facts : Calories 246.2, Fat 7.9, SaturatedFat 1.2, Sodium 9.6, Carbohydrate 35.5, Fiber 10.9, Sugar 2.3, Protein 11.1
FIESTA PASTA SALAD WITH DILL PICKLES
This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.
Provided by ROB23
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h35m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
- Soak the fusilli-vegetable mixture in cold water until cool to the touch.
- Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 12.9 g, Cholesterol 4.7 mg, Fat 2.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 178.4 mg, Sugar 1.6 g
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