Salsa Pasta Salad

Salsa Pasta Salad Recipe

Description

A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.

Ingredients

  • 2 cups dry rainbow radiatore pasta
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 (6 ounce) can sliced black olives
  • 3 medium whole (2-3/5" dia) (blank)s tomatoes, diced
  • 1 (4 ounce) can diced green chiles
  • ⅓ cup distilled white vinegar
  • ¼ cup chopped fresh cilantro
  • 1 ½ teaspoons garlic salt
  • ⅓ cup lemon juice
  • ½ cup vegetable oil
  • 1 tablespoon white sugar
  • 1 tablespoon chili powder

Instructions

  1. In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
  2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
  3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
  4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

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Nutritional Information

Salsa Pasta Salad

Servings Per Recipe: 11
Calories: 177.8
% Daily Value *
protein: 5 %
carbohydrates: 5 %
exchange other carbs:
dietary fiber: 9 %
sugars:
fat: 19 %
saturated fat: 8 %
cholesterol:
vitamin a iu: 23 %
niacin equivalents: 11 %
vitamin b6: 10 %
vitamin c: 51 %
folate: 11 %
calcium: 3 %
iron: 7 %
magnesium: 6 %
potassium: 6 %
sodium: 21 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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