Healthy Taco Pasta Salad Recipe To Make This Summer
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Today, we accept the all-time of 2 worlds. In a turn of sweet culinary fate, the fusion of Italian and Mexican creates an irresistible dish: taco pasta salad. Mexican food with all of its exciting flavors, and Italian food with its legendary comfort, bring the best of each cuisine to this dish. The flavors are zippy and fresh, coating each nook and cranny of the al dente pasta that brings this dish together.
Adios, regular pasta salad. Ciao, taco pasta salad, you lot are here to stay.
This fusion recipe couldn't be easier to make. Most of the dish is assembled in ane pot, the exceptions being the crispy tortilla strips. This Taco Pasta Salad is filing and delicious on its own, just you could add in seared tempeh, tofu, shredded chicken or ground beef for some extra protein.
It is as well a dish that tastes even amend the next mean solar day, making information technology great for leftovers. As the salad sits overnight in the fridge, the flavors soak into the pasta and intensify making it even more delicious on round two.
This salad is large on season, and maybe even bigger on nutrients.
Tomatoes are totted for their outstanding source of lycopene, which tin increase bone forcefulness, heart health, and cognitive ability. Lycopene is more than easily used by the body when the tomatoes are cooked earlier eating. That is where the salsa comes in. Purchase a jarred multifariousness to ensure that this powerful antioxidant has been properly heated for maximum absorption.
Olives are a effeminateness that can plow around high cholesterol levels. The fatty content in olives, has actually shown to reduce both cholesterol and blood pressure. They are also full of antioxidants and minerals which can reduce the risk of developing cancer.
Dish upward a bowl of this pasta salad and eat to better health.
Ingredients for taco pasta salad:
For the crunchy tortilla strips:
- 4 corn tortillas, sliced into strips
- Coconut oil cooking spray
- ane/4 teaspoon common salt
- one teaspoon chili powder
For the pasta salad:
- 12 oz. fusilli pasta, gluten free if needed
- ii cups salsa
- 1 pint cherry tomatoes, sliced
- i/2 loving cup sliced black olives
- 1 loving cup corn
- ane/2 loving cup sliced green onions
- 1/2 loving cup cilantro
Directions to brand the taco pasta salad:
- Preheat the oven to 450 degrees. Spread the tortilla fries out on a baking tray in a unmarried layer. Spray them with cooking spray to lightly glaze and sprinkle over the seasonings.
- Place the tortilla strips in the oven and bake until aureate brown and crispy, about 20-25 minutes. Ready bated to cool.
- Bring a large pot of water to a boil. Add in the pasta, and cook according to package directions until al dente. Drain the pasta and give it a rinse with cold water.
- Once the pasta is cooked, add together in the remaining ingredients and stir to combine.
- Serve the pasta in bowls and top with tortilla strips.
Prep Time five minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
For the crunchy tortilla strips:
- four corn tortillas, sliced into strips
- Kokosnoot oil cooking spray
- ane/4 teaspoon table salt
- 1 teaspoon chili powder
For the pasta salad:
- 12 oz. fusilli pasta, gluten costless if needed
- 2 cups salsa
- one pint cherry tomatoes, sliced
- 1/2 cup sliced black olives
- one loving cup corn
- 1/2 cup sliced green onions
- one/2 cup cilantro
Instructions
- Preheat the oven to 450 degrees. Spread the tortilla fries out on a blistering tray in a single layer. Spray them with cooking spray to lightly coat and sprinkle over the seasonings.
- Identify the tortilla strips in the oven and bake until gilt brown and crispy, about twenty-25 minutes. Ready aside to cool.
- Bring a large pot of water to a boil. Add in the pasta, and cook according to parcel directions until al dente. Drain the pasta and give it a rinse with cold h2o.
- Once the pasta is cooked, add in the remaining ingredients and stir to combine.
- Serve the pasta in bowls and top with tortilla strips.
Diet Information:
Yield:
ii Serving Size:
1
Corporeality Per Serving: Calories: 758 Full Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 2434mg Carbohydrates: 137g Cobweb: 18g Carbohydrate: 20g Poly peptide: 25g
Source: https://www.diys.com/healthy-taco-pasta-salad/
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