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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salad - Mexican Fiesta Salad
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Pasta And Pastasauces - Salad -  Mexican Fiesta Salad Post by :KennyMc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1496

Click below to download : Pasta And Pastasauces - Salad - Mexican Fiesta Salad (Format : PDF)

Pasta And Pastasauces - Salad - Mexican Fiesta Salad

2 cups dried penne or rotini
1/2 cup frozen whole kernel corn
1/2 cup light dairy sour cream
1/3 cup mild or medium chunky salsa
1 tablespoon snipped fresh cilantro
1 tablespoon lime juice
1 (15-ounce) can black beans, rinsed and drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 ounces)


Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again.

Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.

In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill.

Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency.

Source: Better Homes and Gardens
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12 oz. corkscrew pasta--cook according to directions 4 oz. diced green chilies 16 oz. can dark red kidney beans-drained 1/2 green pepper-chopped 1 (about 16 oz.)can whole kernel corn-drained 1/2 cup celery-chopped 1/4 cup chopped onion 2 tsp. parsley-chopped Dressing: 1 tsp. chili powder 1/2 tsp. ground cumin 3/4 cup mayonnaise Mix together all salad ingredients, set aside.Pour dressing over salad ingredients.
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Salad: 1 lb. dried pasta (rotelle, rotini, bowties) -- any fun shape 6 medium heirloom tomatoes (in different colors) -- in wedges 1 lb. fresh green beans -- blanched 1 cup oil-cured black olives -- pitted & halved 1/2 cup feta cheese -- crumbled 8 large mushrooms -- sliced 1 cup fresh basil -- loosely packed 1/2 cup Parmesan cheese -- grated Dressing: 1/2 cup red wine vinegar 2 tbsp. Dijon mustard 2 cloves garlic -- minced 1/2 cup extra-virgin olive oil To make dressing: Whisk together the vinegar, mustard, garlic and 1/4 tsp pepper in a small bowl. Gradually whisk
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