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Tex-Mex Pasta Salad

 
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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

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

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

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Comments


Whitby, Canada
 about 5 years ago

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% of calories 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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