Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Layered Southwestern Pasta Salad
Famous Authors (View All Authors)
Pasta And Pastasauces - Layered Southwestern Pasta Salad Post by :frankbck Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2262

Click below to download : Pasta And Pastasauces - Layered Southwestern Pasta Salad (Format : PDF)

Pasta And Pastasauces - Layered Southwestern Pasta Salad

8 ounces Medium Shells, Elbows or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 (2-1/4 ounce) can sliced black olives, drained
3/4 cup mayonnaise (may use non-fat or lite)
1/2 cup sour cream (can use lite or non-fat)
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro or parsley


Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in 2 1/2 quart to 3 quart straight sided glass bowl.

In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro or parsley. Cover bowl tightly and chill overnight.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Layered Spinach-romaine Salad Pasta And Pastasauces - Layered Spinach-romaine Salad

Pasta And Pastasauces - Layered Spinach-romaine Salad
1 package (9 oz.) refrigerated uncooked small cheese tortellini (or 1 cup medium sized pasta) 6 cups torn fresh spinach or romaine lettuce leaves 2 cups shredded red cabbage 1 cup cherry tomatoes, halved 1/2 cup sliced green onions 1 bottle (8 oz.) prepared ranch dressing 8 slices bacon, cooked and crumbled 1 cup grated sharp cheddar cheese (optional) Cook tortellini or pasta to desired doness as directed on package. Drain; rinse with cold water. Set aside.
PREVIOUS BOOKS

Pasta And Pastasauces - Salad -  Layered Picnic Pasta Salad Pasta And Pastasauces - Salad - Layered Picnic Pasta Salad

Pasta And Pastasauces - Salad -  Layered Picnic Pasta Salad
12 ounces bow tie or other medium pasta 1/2 cup vinaigrette salad dressing 1 cup frozen green peas, thawed 3 plum tomatoes, sliced 1 cup fresh mushrooms, sliced 2 ounces prosciutto, thinly sliced 2 tablespoons fresh basil, chopped 3 tablespoons Parmesan cheese, freshly grated Cook pasta according to directions, drain. Return to cooking pan and toss with 2 tablespoons of the vinaigrette dressing. Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms and prosciutto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Chill until ready
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT