Best Pasta Fiesta Recipes

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MEXICAN FIESTA PASTA SALAD



Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

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.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso™ salsa (any variety)

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

FIESTA PASTA SALAD WITH DILL PICKLES



Fiesta Pasta Salad with Dill Pickles image

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

Provided by ROB23

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h35m

Yield 10

Number Of Ingredients 11

2 cups uncooked fusilli pasta
1 cup frozen mixed vegetables
⅓ cup minced dill pickles
⅓ cup minced celery
⅓ cup minced radishes
½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
⅓ cup shredded aged Cheddar cheese
2 tablespoons light Thousand Island salad dressing
1 tablespoon sweet pickle relish
2 teaspoons whole grain Dijon mustard
1 pinch paprika, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
  • Soak the fusilli-vegetable mixture in cold water until cool to the touch.
  • Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 12.9 g, Cholesterol 4.7 mg, Fat 2.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 178.4 mg, Sugar 1.6 g

FIESTA PASTA SALAD



Fiesta Pasta Salad image

Give any party a touch of flavor and flair with this delightful Fiesta Pasta Salad. Avocado, corn and grape tomatoes add a pop of color to this Fiesta Pasta Salad, while sour cream contributes to its creamy texture.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

2-1/2 cups rotini pasta, uncooked
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. TACO BELL® Taco Seasoning Mix
1 cup grape tomatoes, cut in half
1 cup cooked fresh corn kernels
2 green onions, sliced
1/2 avocado, chopped
1-1/4 cups KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos, divided

Steps:

  • Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
  • Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
  • Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
  • Top with remaining cheese.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 11 g

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

This was found in one of those Kraft Food and Family magazines that come in the mail a few times a year. I saw this recipe and knew it would make a great, easy and delicious weeknight meal. Very tasty!

Provided by Dine Dish

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 tablespoon oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Italian dressing
1 tablespoon chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • Cook the pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat.
  • Add chicken; cook and stir 6 minute.
  • Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
  • Stir in salsa and sour cream.
  • Drain pasta; toss with chicken mixture.
  • Sprinkle with cheese.

Nutrition Facts : Calories 544.9, Fat 21.1, SaturatedFat 8.5, Cholesterol 93.3, Sodium 637, Carbohydrate 49.7, Fiber 4.3, Sugar 6.5, Protein 39

MEXICAN FIESTA PASTA SALAD AND DRESSING



Mexican Fiesta Pasta Salad and Dressing image

Make and share this Mexican Fiesta Pasta Salad and Dressing recipe from Food.com.

Provided by shelbyrose

Categories     Mexican

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb fusilli (uncooked)
1 1/2 tablespoons olive oil
4 large tomatoes, seeded and diced
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 jalapeno peppers, seeded and minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup fresh cilantro, chopped
salt & pepper

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.

Nutrition Facts : Calories 511.8, Fat 12.4, SaturatedFat 1.8, Cholesterol 5.1, Sodium 239.8, Carbohydrate 89.6, Fiber 7.6, Sugar 8.4, Protein 14.5

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Make and share this Fiesta Chicken Pasta Salad recipe from Food.com.

Provided by iewe7726

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) package Suddenly Salad Pasta Salad Mix (classic flavor)
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomatoes, halved
1/2 cup green bell pepper, thinly sliced
2 green onions, chopped
1 cup cooked chicken, chopped
tortilla chips
1/2 cup cheddar cheese, shredded
salsa

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
  • Serve over tortilla chips and top with cheese and salsa.

Nutrition Facts : Calories 166.1, Fat 10.9, SaturatedFat 5.8, Cholesterol 51, Sodium 138.8, Carbohydrate 3.8, Fiber 1.1, Sugar 2.4, Protein 13.3

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

I came up with this a few years back when pasta salad was requested for a potluck. It is very flexible. You can use your favorite pasta, alter the amount of veggies, substitute red pepper for green, add black olives, or whatever. Use your imaginaton and enjoy! Prep time does not include refrigeration time. NOTE: If you have trouble finding Fiesta Ranch Dip Mix, use Recipe #134253. It makes a large batch, you just need 2 or 3 tablespoons.

Provided by ElaineAnn

Categories     Chicken

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breast halves
vegetable oil cooking spray
1 cup chicken broth
1 (1 1/8 ounce) package hidden valley fiesta ranch dip mix
1 lb penne pasta
6 green onions, sliced
1/2 green bell pepper, diced
1 stalk celery, diced
8 ounces shredded cheese (I use Sargento's Mexican 4 Cheese Blend)
1 cup mayonnaise
1 cup sour cream

Steps:

  • Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
  • Remove chicken and set aside to cool, reserving broth in pan.
  • Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
  • Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
  • Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
  • Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.

Nutrition Facts : Calories 532.7, Fat 24.7, SaturatedFat 9.9, Cholesterol 64.1, Sodium 629.9, Carbohydrate 57.2, Fiber 6.8, Sugar 2.5, Protein 22.1

FIESTA RANCH CHICKEN PASTA SALAD RECIPE - (4.3/5)



Fiesta Ranch Chicken Pasta Salad Recipe - (4.3/5) image

Provided by dlroos

Number Of Ingredients 15

Dressing:
1 package of pasta (rotini, bowtie, tri-colored, etc)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken)
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Steps:

  • Cook pasta, drain and cool. Add all of the other ingredients and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso™ salsa (any variety)

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

CHEESY CHICKEN FIESTA PASTA OR OLE VELVEETA!



Cheesy Chicken Fiesta Pasta or Ole Velveeta! image

Make and share this Cheesy Chicken Fiesta Pasta or Ole Velveeta! recipe from Food.com.

Provided by chef 1030738

Categories     Chicken

Time 1h25m

Yield 1 large casserole, 6-8 serving(s)

Number Of Ingredients 15

1 rotisserie-cooked chicken, breast, leg and thigh meat removed and chopped (approx. 2 cups)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 lime, juice of
16 ounces Velveeta cheese, cubed
1 (8 ounce) can Rotel tomatoes & chilies, original style
2 tablespoons vegetable oil
3 garlic cloves, diced
1 medium onion, quartered and sliced
1 green bell pepper, chopped
3/4 cup canned corn, drained
3/4 cup canned black beans, drained
1 (16 ounce) bag fusilli or 1 (16 ounce) bag rotini pasta
3/4 cup Fritos corn chips, crumbled
cilantro, rough chopped

Steps:

  • Preheat oven to 350°F.
  • Place a large pot of salted water on high and bring to a boil.
  • Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl.
  • Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
  • While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
  • Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
  • Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
  • By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
  • While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
  • While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
  • Spray an 11x13 casserole dish with an olive oil or non-stick spray.
  • Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly.
  • Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
  • Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
  • Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
  • Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro.

Nutrition Facts : Calories 856.1, Fat 36, SaturatedFat 15.4, Cholesterol 147.4, Sodium 1478.1, Carbohydrate 79.2, Fiber 5.7, Sugar 9.7, Protein 52.5

FIESTA RANCH CHICKEN PASTA CASSEROLE



Fiesta Ranch Chicken Pasta Casserole image

How to make Fiesta Ranch Chicken Pasta Casserole

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients
2 cups cubed, cooked chicken (about 3 chicken breasts)
1 (16 oz) box Penne Pasta
1 pint heavy whipping cream
4 oz cream cheese
½ cup grated parmesan cheese
1 packet Hidden Valley Fiesta Ranch Dips Mix
1 (15 oz) can black beans, drained and rinsed
2 cups Mozzarella cheese, shredded
Optional Toppings:
Sliced Green Onions
Diced Tomatoes

Steps:

  • Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish and spray with cooking spray. Set aside.
  • Cook pasta according to package directions. Drain.
  • In a medium saucepan add heavy whipping cream and cream cheese. Heat over medium heat stirring until cream cheese has melted. Whisk in grated parmesan cheese. Whisk in fiesta ranch packet.
  • In a large mixing bowl, add drained pasta and sauce. Toss noodles until coated. Add chicken and black beans. Spoon mixture into prepared pan. Top with mozzarella cheese. Bake for 20-25 minutes until heated through and top is bubbly. Add optional toppings.

CREAMY FIESTA PASTA SALAD



CREAMY FIESTA PASTA SALAD image

Categories     Pasta

Yield 10 servings

Number Of Ingredients 7

1 box (16 oz.) bow tie or twist pasta
1 bottle (8 oz.) Wish-Bone® Ranch Dressing
1 pint grape tomatoes or cherry tomatoes, halved
1 medium cucumber, seeded and chopped (about 1 cup)
1 medium avocado, peeled and cut into chunks (optional)
1/2 cup chopped green or red bell pepper
1/2 cup chopped red onion

Steps:

  • 1. Cook bow ties according to package directions; drain and rinse with cold water until completely cooled. 2. In large bowl, toss all ingredients. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature. Also terrific with Wish-Bone® Garlic Ranch Dressing or Wish-Bone® Spring Onion Ranch Dressing. Preparation Time: 25 Minutes(s) Cook Time: 20 Minutes(s)

FIESTA PASTA SOUP



Fiesta Pasta Soup image

A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper.

Provided by Rise3834

Categories     One Dish Meal

Time 35m

Yield 6 bowls

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can chicken broth with roasted garlic (if you can not find this, mince 2 cloves garlic and use an add'l can of chicken broth)
2 cups water
1 (10 ounce) can diced tomatoes and green chilies, undrained (I use the hot Rotel myself)
2 tablespoons fresh cilantro, minced (reduce to 1 tbl if dried is used)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 lb smoked sausage (or spicy)
6 ounces vermicelli, broken into about 1 inch pieces
1 (14 1/2 ounce) can corn (Mexican corn if you can find it)
1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 sliced avocado (to garnish)
grated cheddar cheese or monterey jack cheese (to garnish)

Steps:

  • (remember spices can be adjusted to taste).
  • In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
  • Slice sausage in 1/2 lengthwise then thinly slice into pieces.
  • Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
  • Stir in lime juice.
  • Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
  • Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

Nutrition Facts : Calories 440.1, Fat 18.3, SaturatedFat 4.8, Cholesterol 23.1, Sodium 969.6, Carbohydrate 53.1, Fiber 9.3, Sugar 5, Protein 19.1

FIESTA PASTA SALAD



Fiesta Pasta Salad image

Make and share this Fiesta Pasta Salad recipe from Food.com.

Provided by adena mangis

Categories     Low Cholesterol

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (12 ounce) package rotelle pasta, cooked, drained, and cooled
1 cup diced red onion
1 cup diced red pepper
1 (8 ounce) can corn, drained
1 (4 ounce) can diced green chilies, drained
1 -2 tablespoon diced jalapeno
1/4 cup chopped fresh cilantro or 1/4 cup parsley
1 cup prepared Italian dressing
1 tablespoon chili powder
2 teaspoons ground cumin

Steps:

  • In an large bowl combine all salad ingredients.
  • Mix dressing ingredients in a seperate bowl.
  • Add dressing to salad and toss to coat.
  • Chill for 30 minutes and serve.

Nutrition Facts : Calories 810.7, Fat 21.2, SaturatedFat 3.3, Sodium 1344.1, Carbohydrate 148.6, Fiber 20.6, Sugar 11.1, Protein 14.8

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

Who says pasta has to be Italian? This Fiesta Chicken Pasta will have your family asking for seconds-en español!

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 25m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
  • Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

FIESTA PASTA SALAD



Fiesta Pasta Salad image

This is my vegetarian version of a similar pasta salad I've seen. Easy to throw together or use what you have on hand. You can substitute any type of bean you like or add meat if you want. Use your favorite cheese too. It's very versatile and filling.

Provided by Teresa Jacobson

Categories     Salads

Time 30m

Number Of Ingredients 15

12 oz bow-tie pasta, uncooked
10 oz frozen corn
1 1/2 c salsa
1 c black beans, canned (drained and rinsed)
1 c cannelini beans, canned (drained and rinsed)
2 1/4 oz sliced black olives, drained
3 roma or plum tomatoes, diced
1/2 c fresh cilantro, chopped (about a handful)
1 1/2 c cheese, diced or shredded (use your favorite)
2 Tbsp lime juice
1/2 Tbsp cumin
1 tsp chili powder
1 tsp minced garlic
3 Tbsp olive oil
salt and pepper to taste

Steps:

  • 1. Cook pasta according to package directions. Drain and stir in frozen corn. The heat from the pasta will defrost the corn and the corn will cool the pasta. Stir in salsa. Add beans, black olives, tomatoes, cilantro and cheese to pasta mixture and toss well.
  • 2. In a small bowl, combine lime juice, cumin, chili powder, garlic, olive oil, salt and pepper. Pour over the salad and toss to blend well. Refrigerate until time to serve.
  • 3. *** This tastes best when you can refrigerate for a few hours or overnight to allow the flavors to blend together.

FIESTA PASTA SALAD



FIESTA PASTA SALAD image

Categories     Pasta     Vegetable     Side     No-Cook     Vegetarian

Yield 6-10

Number Of Ingredients 10

1 BOX SPIRAL MULTI COLORED PASTA
1/4 CUP MAYONAISE
1 CUP SOUR CREAM
1/2 CUP SALSA
1/2 CUP TOMAMTOES DICED
1/2 CUP SWEET ONIONS
1/4 CUP PEPPERS (HOTNESS TO TASTE)
1/2 CUP WHITE BEANS
1/4 TEASPOON CILANTRO
1/2 TEASPOON COARSE PEPPER

Steps:

  • BOIL PASTA ACCORDING TO INSTRUCTIONS DRAIN ADD ALL OF ABOVE INGREDIENTS TO PASTA REFRIGERATE UNTIL CHILLED.

PASTA FIESTA



Pasta Fiesta image

Ever just opened the cabinets and threw some stuff together? This was my result. Yummy!

Provided by DENISE HOLLAND

Categories     Beef

Time 20m

Number Of Ingredients 6

1 box pasta (colored rotini is great!)
1 can(s) condensed cheddar cheese soup
1 lb lean hamburger
1 c frozen corn
1 can(s) rotel tomatoes and chilis, drained
cheddar cheese for garnish

Steps:

  • 1. Boil the noodles and corn together. While the pasta and corn are boiling, brown the hamburger. When the noodles are done, drain them and the corn and return them to the pot. Add the hamburger, soup, and the rotel to the noodles and corn. Cook. Few minutes longer until heated through. Garnish with cheddar cheese.

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