Salsa Pasta Salad

This Salsa Pasta Salad is the ultimate effortless side dish for summer potlucks, BBQs, or busy weeknight dinners. It combines tender large shell pasta with juicy halved cherry tomatoes, sweet corn kernels, and crisp bell peppers. The mixture is tossed with a jar of your favorite salsa and spicy green chilies, creating a refreshing, tangy, and slightly savory profile. Kidney beans add a hearty texture and extra protein, making this a satisfying vegan option. The flavors meld beautifully as the salad chills, allowing the pasta to soak up the zesty salsa. It&# 226;ÂÂs colorful, healthy, and incredibly easy to assemble with pantry staples. Serve it cold or at room temperature for maximum flavor impact.

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 148.7

Description

This Salsa Pasta Salad is the ultimate effortless side dish for summer potlucks, BBQs, or busy weeknight dinners. It combines tender large shell pasta with juicy halved cherry tomatoes, sweet corn kernels, and crisp bell peppers. The mixture is tossed with a jar of your favorite salsa and spicy green chilies, creating a refreshing, tangy, and slightly savory profile. Kidney beans add a hearty texture and extra protein, making this a satisfying vegan option. The flavors meld beautifully as the salad chills, allowing the pasta to soak up the zesty salsa. It&# 226;ÂÂs colorful, healthy, and incredibly easy to assemble with pantry staples. Serve it cold or at room temperature for maximum flavor impact.

Ingredients

1 pound Large shell pasta, cooked
1 Basket (pint?) cherry

Directions

1
Cook the large shell pasta according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
2
Halve the cherry tomatoes. Chop the sweet pepper and red onion into small, bite-sized pieces.
3
In a large mixing bowl, combine the cooled pasta, halved tomatoes, corn kernels, chopped sweet pepper, green chilies, kidney beans, and chopped red onion.
4
Pour the jar of salsa over the pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated with the salsa.
5
Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2 hours to allow the flavors to meld and the pasta to absorb the salsa.
6
Before serving, taste the salad. If the pasta has absorbed most of the liquid and you prefer a wetter consistency, stir in additional salsa. Serve chilled.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 148.7kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 2.0g8%
Sugars 0.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pasta will soak up the salsa as it sits, so you may need to add more salsa just before serving if you prefer a "wetter" pasta salad.

For best flavor, let the salad chill for several hours or overnight. The flavors improve significantly after resting.

You can use fresh or frozen corn kernels. If using frozen, ensure they are thawed and drained before adding to the salad.

Choose a salsa flavor that complements your taste preferences: mild for a family-friendly option, or hot for a kick.

This salad stores well in the refrigerator for up to 3-4 days in an airtight container.

Keywords: pasta salad, salsa, vegan, summer side, potluck, no cook, corn, cherry tomatoes, kidney beans, easy recipe, healthy, make ahead, chili, bell pepper, fresh, chilled, shell pasta, american, picnic, quick meal, vegetarian

Read it online: https://www.chefs-mate.com/recipe/salsa-pasta-salad/