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EatSmarter exclusive recipe

Mexican Pasta Salad

with Spicy Jalapeños
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Mexican Pasta Salad

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

Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
645
calories
Calories
0
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Ingredients

for
4
servings
1 pound
2
Jalapeños (or pickled hot peppers)
1 pound
4 sprigs
½ bunch
2
2
3
14 ounces
Penne (preferably whole-grain)
4 tablespoons
5 tablespoons
1 teaspoon
1
Preparation

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

Preparation steps

1.
Mexican Pasta Salad preparation step 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.
Mexican Pasta Salad preparation step 2

Rinse the jalapeños and coarsely chop. Rinse the tomatoes, remove seeds and chop coarsely. Combine both in a bowl.

3.
Mexican Pasta Salad preparation step 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.
Mexican Pasta Salad preparation step 4

Trim corn, rinse and cut the kernels from cob with a sharp knife.

5.
Mexican Pasta Salad preparation step 5

Peel skin from the red peppers with a knife and cut peppers into quarters.

6.
Mexican Pasta Salad preparation step 6

Remove seeds, cut red peppers into cubes and add to tomatoes.

7.
Mexican Pasta Salad preparation step 7

Cook the pasta in boiling salted water according to package directions until al dente.

8.
Mexican Pasta Salad preparation step 8

Meanwhile, roast pumpkin seeds in a dry pan until fragrant. Remove and set aside.

9.
Mexican Pasta Salad preparation step 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.
Mexican Pasta Salad preparation step 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.
Mexican Pasta Salad preparation step 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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie645 kcal(31 %)
Protein22 g(22 %)
Fat23 g(20 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage21.5 g(72 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E8.6 mg(72 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.8 mg(57 %)
Folate132 μg(44 %)
Pantothenic acid2 mg(33 %)
Biotin12.9 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C144 mg(152 %)
Potassium1,243 mg(31 %)
Calcium98 mg(10 %)
Magnesium252 mg(84 %)
Iron8.1 mg(54 %)
Iodine12 μg(6 %)
Zinc5.4 mg(68 %)
Saturated fatty acids3 g
Uric acid149 mg
Cholesterol0 mg
Development of this recipe:
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