Tex-Mex Pasta Salad
217
A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!
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.
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?
I used this recipe in the past but it originally tricolor pasta. Great for a large barbecue
almost 9 years ago