in Recipes

Mexican pasta salad

updated

Spread the love

Ingredients for 6 servings:

  • 500 g pasta, e.g. spirelli
  • 1 bottle of sauce (Texicana Salsa)
  • 1 cup of cream
  • 1 can of corn
  • 1 can kidney beans or chili beans
  • 1 m.-sized onion(s)
  • 1 pack of ham, cheese
  • 2 garlic cloves
  • e.g. salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

super delicious hot and cold

Cook the pasta. Meanwhile, in a large pan, sauté the onions, finely chopped garlic cloves, and diced ham until the ham is cooked through. Heat the corn and kidney beans slightly. Then, combine the Texicana salsa with the cream, add it to the pan, and heat briefly. Season with salt, pepper, and paprika. Mix with the pasta and let cool. The salad tastes great both warm and chilled.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Summer salad with tomatoes and feta

Soy strips with zucchini