EatSmarter exclusive recipe

Mexican Pasta Saladwith Spicy Jalapeños

Mexican Pasta Salad - Mexican Pasta Salad - Fiery and colorful—all of your party guests will love it!
Mexican Pasta Salad - Fiery and colorful—all of your party guests will love it!

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Calories:645 kcal
Difficulty:moderate
Preparation:35 min
Ready in:50 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories645 kcal(32%)
Protein22 g(44%)
Fat23 g(29%)
Carbohydrates84 g(32%)
Added Sugar0 g(0%)
Roughage22 g(73%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 poundred Hungarian wax pepper
2Jalapeño (or pickled hot peppers)
1 poundTomatoes
4 sprigsOregano
½ bunchesCilantro
2Onion
2Garlic clove
3fresh Ears of corn
14 ouncesPenne (preferably whole-grain)
Salt
4 tablespoonsPumpkin seeds
5 tablespoonsVegetable oil
1 teaspoonCumin seeds
1Limes
Pepper

Kitchen Utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Citrus juicer

Directions

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1 Roast the red peppers under the hot oven broiler (or over an open gas flame) while turning occasionally until skin is black. Place in a bowl, cover and leave to cool for 10 minutes.
2 Rinse the jalapeños and coarsely chop. Rinse the tomatoes, remove seeds and chop coarsely. Combine both in a bowl.
3 Rinse oregano and cilantro and shake dry. Pluck the leaves, chop and add to the bowl. Peel the onions and garlic and chop finely.
4 Trim corn, rinse and cut the kernels from cob with a sharp knife.
5 Peel skin from the red peppers with a knife and cut peppers into quarters.
6 Remove seeds, cut red peppers into cubes and add to tomatoes.
7 Cook the pasta in boiling salted water according to package directions until al dente.
8 Meanwhile, roast pumpkin seeds in a dry pan until fragrant. Remove and set aside.
9 Cook corn kernels in the pan while stirring until brown spots appear, 4-5 minutes. Add to the other ingredients in the bowl.
10 Heat the oil in a pan. Add onions and garlic and sauté until transparent, 3-4 minutes. Add cumin seeds and cook for 20 seconds. Mix everything with the tomatoes and corn.
11 Drain pasta, taking care to reserve 6-8 tablespoons of pasta water. Mix pasta with the remaining ingredients. Squeeze lime and season the salad with juice to taste. If the salad is a little dry, stir in pasta water as needed. Season with salt and pepper, sprinkle with pumpkin seeds and serve.
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