Memorial Day is coming up, and that means family barbecues and gatherings. So what do you take or prepare this year? This is usually a quandary for me so I spend hours looking through cooking magazines and recipes, hoping to find just the right dish. I’ve always been a big fan of pasta salad, but don’t like rich, creamy dressings, and haven’t found a vinaigrette based pasta salad dressing that I like. So I was delighted when I came across this recipe.
The combination of tomato sauce and salsa is unusual and really makes the dish. Full of wonderful, fresh veggies and herbs; this colorful salad can easily become a full meal salad with the addition of chicken, meat or cheese. It’s healthy, quick and easy to prepare, and absolutely delicious. What else could you ask for? So, take this salad to your next outdoor gathering, graduation or party, and be prepared for compliments and recipe requests!
Diff: Easy Prep: 20 min + Chilling Cook: 11 min Serves: 12
4 cups. uncooked spiral pasta (tricolor or reg)
1 jar (16 oz.) salsa (mild or medium)
1 can (15.5 oz) corn, drained or
2 cups frozen corn, thawed
1 ½ cups halved cherry tomatoes
1 medium red onion, chopped
1 can (8 oz.) no-salt-added tomato sauce
4 T. minced fresh parsley
1 T. red wine vinegar
Fill large pot with water, add salt and oil. Bring to boil.
Cook pasta according to directions. Rinse in cold water and drain.
In large serving bowl, combine pasta and veggies. Stir to combine.
Add liquid ingredients, combine well to blend with pasta mixture.
Refrigerate at least 30 minutes before serving as this will allow the flavors to meld. You can sprinkle additional parsley on top just before serving.
Enjoy! Happy Memorial Day!
I hope everyone has a safe and wonderful Memorial Day. Until next week, wishing you all of God’s blessings, good health and good eating!
You can tell that we like chicken at my house, can’t you? At this moment, we have not one, but two, rotesserie chickens in the refrigerator, because me and my husband both purchased chicken when we went, separately, to the grocery store. I just realized this is the second Chicken Tortilla type recipe I’ve posted, and for that, I apologize. My husband likes chicken, and also tomato-based spicy food. So much so, that I’m sure he would be happy eating salsa as soup! Needless to say, salsa is a staple in my pantry. In any case, on to the recipe. I combined several Chicken Tortilla Soup recipes to make this up; and one of the recipes I used was from Ree Drummond’s PioneerWoman site. There is some chopping involved, but once you get past that part, it’s just a matter of minutes to put the soup together. As always, having all your ingredients at hand and prepped will speed things up in the kitchen. And if you decide to make this, the soup freezes well, so why not make a double batch? Warming and delicious, I hope this soup proves popular with your family!
Difficulty: Easy Time Prep: 45 min - 1 hr
Time Cook: 15 - 30 min Serves: 8
Spicy Chicken Tortilla Soup
1 11.5 corn tortillas,
cut into 1/2 in strips
1 1/2 t. salt
1 T. canola or light olive oil
1/2 t. chili powder
1 t. garlic powder
1 1/2 t. ground cumin
3 cloves garlic, minced
6 c. chicken broth
3 c. chopped cooked chicken
1 15 1/4 oz. canned corn*, drained
1 14.5 oz. can petite diced tomatoes*
1 10 oz. can diced tomatoes with green chiles
1 15 oz. can black beans*, drained
1 onion, chopped
1/2 red bell pepper,chopped
1/2 green bell pepper, chopped
1 jalapeno pepper*, seeded and minced
*not pictured because hubby was at grocery store picking them up!
1. Fry tortilla strips (if desired) in 1/2 inch oil in dutch oven, about 2 min. Drain on paper towels. Sprinkle with 1 t. of salt. Set aside. (I didn’t do this step, so no pix!)
2. In large pot, add 1 T. of oil,
add onions & garlic. Stir
for one minute.
3. Add red, green and jalapeno peppers. Stir for one minute.
4. Mix in chicken and spices,
including 1/2 t. salt, stirring
5. Add chicken broth and all canned ingredients.
6. Bring to a low boil, simmer for five minutes
to blend flavors; the let sit for five more minutes
7. Serve in bowls topped with fried (or baked) tortilla strips.
Isn’t that one pretty bowl of soup?
Embellish with your choice of sour cream, salsa, shredded cheese, cilantro, chopped avocado, green parsley or green onions. Serve with tortilla chips and an ice cold beer!
Maria, the Kitchen Guru