Mexican Fiesta Pasta Salad Recipes

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:

• 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.

Steps:

• Cook fusilli pasta according to package directions, until just tender but firm to the bite.
• Drain pasta and rinse with cold water to cool.
• Transfer drained pasta to a large bowl.
• Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
• Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
• In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
• Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
• Add dressing to pasta mixture and mix well to blend.
• Season to taste with salt and pepper.
• Chill at least 1 hour before serving.

Steps:

• Brown ground beef in skillet, and while meat is browning, add onions and green pepper. Cook until onions are tender, but not browned. Stir in tomato sauce, chili powder and salt.
• Afterwards prepard pasta as directed on package, cooking about 15 minutes on fast boiling water, and drain.
• Toss meat mixture with boiled pasta and spoon into greased 13X9 inch glass cooking pan, and sprinkle the top with cheese.
• Then, top pasta with salsa, sour cream, olives, jalapeno peppers, and chopped tomato.
• Bake at 350 degrees for 20 to 30 minutes, and take out of oven.
• DELICOUS!