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Tex Mex Pasta Salad

May 31, 2011 By Delia

Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available.  It is also a good idea to roast the peppers and peel them before adding them to the salad.

 

Ingredients:

2 cups multi-colored rotini (spiral) pasta

2 cups sweet corn kernels

1 medium red capsicum, diced

1 medium green capsicum, diced

200g cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 medium avocado, diced

1/2 cup fresh basil, torn

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon Tabasco sauce

 

Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.

Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.

Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.

 

Photo Courtesy Of: busbeytheelder

 

Filed Under: Green Eating, Healthy Recipes, Pasta Please, Quick Meal Ideas, Recipe, Salad Recipe, Vegetable Recipes, Vegetarians are Fun Tagged With: cold salad, pasta, Pasta Salad, salad, tex mex, Tex Mex Pasta Salad

Delicious Links this week

June 30, 2009 By Lorraine

When you’re watching your carb intake, suddenly carbs are everywhere! Well, they are anyway in this week’s picks of delicious links:

Delicious Links

1. The Daring Bakers took on Bakewell tarts this week, and among all of the resulting mouthwateringness, I happened upon alpineberry’s Macadamia Mango version. What I would give for a slice of that right now…

2. Moving on to something a little healthier, these are Kayotic Kitchen’s Pineapple Tequila Kabobs, which are grilled and sprinkled with coconut. Can you say burst of flavor?

3. And because I love corn (and miss it dearly), I can’t take my eyes off the delightfully named Half Assed Kitchen’s Grilled Corn on the Cob. Slathered with lots of sweet butter, sprinkled with some fleur de sel.

4. My favorite Pioneer Woman is on a Fourth of July kick, and her Sundried Tomato Pasta Salad is one of her offerings. And because I just so happen to have a pack of sundried tomatoes in the pantry, and we’re expecting some friends and family over for Saturday dinner, this one’s definitely going on the menu.

5. And finally- frozen yogurt! Sometimes I think I like frozen yogurt better than ice cream. Sometimes. seven spoons’ Bumbleberry Frozen Yogurt uses Greek yogurt, mixed with strawberries, blueberries, blackberries and raspberries- and she warns us to eat it the day it’s made. No problem.

Filed Under: Delicious Links Tagged With: Bakewell tarts, Corn on the Cob, Frozen Yogurt, Pasta Salad

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