Sombrero Pasta Salad Recipes
SOMBRERO PASTA SALAD
I take this slightly spicy salad to almost every party or picnic I attend. Every time I come home with lots of compliments, but never any leftovers! - Patty Ehlen, Burlington, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 548 calories, Fat 29g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 941mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein.
SOMBRERO PASTA SALAD
Make and share this Sombrero Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a skillet, cook beef over medium heat until meat is browned; drain.
- Add water and taco seasoning; simmer, uncovered for 15 minutes.
- Rinse pasta in cold water and drain; place in a large bowl.
- Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well.
- Add the dressing and toss to coat.
- Cover and refrigerate for at least 1 hour.
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
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