Salsa Pasta Salad recipe

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Ingredients

2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 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

Nutrition Info

177.8 calories
carbohydrate: 16.3 g
cholesterol: : -
fat: 12.2 g
fiber: 2.2 g
protein: 2.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 514.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

11 servings

Recipe Note

A great summer salad served cold that tastes better the longer it sits.

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