Hayley’s Southwest Pasta Salad
- 1 box rotini pasta
- 1 bell pepper (diced)
- 1 jalapeno (seeded & finely diced)
- 1 red onion (diced)
- 1 roma tomato (diced)
- 1 can whole corn (rinsed)
- 1 can black beans (rinsed)
- 1/4 cup fresh chopped cilantro
Dressing
- Juice of one lime
- 3/4 to 1 cup of Ranch dressing
- 1 FIESTA Ranch seasoning packet
- 1 tps cumin
- Salt/Pepper to taste
Boil your pasta. While waiting, cut and dice up your vegetables and put into large bowl. Once pasta is done, drain and set aside to cool. Add your pasta to the bowl of vegetables, once cool. Mix your dressing ingredients + add to your bowl. Add more ranch dressing if needed. Optional: Add chicken, pepperjack cheese cubes, steak bites for extra flavor! This recipe is very relaxed. You can add more vegetables, take away vegetables, use bowtie noodles, etc. It’s fun to play around with!
Strawberry Fruit Salsa
Source: The Girl Who Ate Everything
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 ounces raspberries
- 1 (16 oz carton) of strawberries, diced
- 2 tablespoons white sugar, (more or less to taste)
- 1 tablespoon brown sugar, (more or less to taste)
- 3 tablespoons fruit preserves, any flavor (I used strawberry)
- 10 (10 inch) flour tortillas (or use Stacy’s cinnamon chips or cinnamon graham crackers)
- melted butter or butter flavored cooking spray
CINNAMON SUGAR:
- 1 cup white sugar
- 2 Tablespoons cinnamon
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. This is best made the same day and not too far ahead of time so your apples don’t start browning and the fruit gives off so too much juice and it gets runny.. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day!
