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Tex-Mex Pasta Salad

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Tex-Mex Pasta Salad

A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!

 

Yield

4 servings

Prep

30 min

Cook

0 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each tomatoes
chopped
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1 each sweet red bell peppers
green, cubed
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1 each sweet red bell peppers
yellow, cubed
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½ each hot chili peppers
chopped
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3 tablespoons olive oil
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3 tablespoons vinegar
red wine
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1 each garlic
clove, minced
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2 tablespoons parsley leaves
fresh, chopped
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1 tablespoon chili powder
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2 cups pasta
cooked
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½ cup monterey jack cheese
cubed
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2 tablespoons sunflower seeds
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Ingredients

Amount Measure Ingredient Features
4 each tomatoes
chopped
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1 each sweet red bell peppers
green, cubed
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1 each sweet red bell peppers
yellow, cubed
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0.5 each hot chili peppers
chopped
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45 ml olive oil
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45 ml vinegar
red wine
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1 each garlic
clove, minced
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3E+1 ml parsley leaves
fresh, chopped
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15 ml chili powder
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473 ml pasta
cooked
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118 ml monterey jack cheese
cubed
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3E+1 ml sunflower seeds
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Directions

Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I used this recipe in the past but it originally tricolor pasta. Great for a large barbecue

 

 

Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 25641% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 13g
Vitamin A 36% Vitamin C 317%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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