Warm Salsa Pasta Salad Recipes

Steps:

• In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
• Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.

Steps:

• Cook and drain macaroni as directed on package.
• While macaroni is cooking, heat remaining ingredients except beans and pepper to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat. Simmer uncovered 5 minutes.
• Stir in macaroni and beans; cook until hot. Serve with pepper.

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

Steps:

• Cook and drain pasta according to package directions, rinse with cold water.
• In large bowl combine mayonnaise, salt, pepper and garlic.
• Add pasta, salsa and green onions; toss with large spoon coat.
• Cover and chill 1 hour to blend flavors.