Free Online Recipes

3 cups uncooked rotelle pasta (8 ounces)
15 1/4 ounces whole kernel corn, drained
15 ounces black beans, rinsed and drained
1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
1 cup shredded cheddar cheese
3/4 cup thick & chunky salsa
1/3 cup chopped fresh cilantro or parsley
1/2 cup vinaigrette dressing

DIRECTIONS:

Cook pasta according to package directions.
Rinse pasta with cold water after cooking.
Place pasta in a large salad bowl followed by all other ingredients.
Mix well.
Cover and refrigerate for 2 hours so flavors can blend together.

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomato, chopped
1-2 tablespoon olive oil
1-2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

DIRECTIONS:

Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
Drain the pasta and corn.
Rinse the pasta and corn in cold water until the mixture is cool or cold.
Add the pasta/corn mixture to the other ingredients and mix.
Before serving, sprinkle mixture with shredded cheese.
(OPTIONAL) If you are vegan, do not complete this step.
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
You can also add cooked, diced or chopped chicken (great for leftovers).

2 pkg. yellow corn bread mixes
2 pkg. Mexican corn bread mixes
1 med. onion, chopped fine
2 lbs. sausage, cooked and crumbled
2 1/2 moons Longhorn mild cheddar cheese
1 (16 oz.) can creamed corn
Jalapeno peppers, diced (add to desired taste)

DIRECTIONS:

Mix corn bread according to directions. Add remaining ingredients. Pour into two 9 x 12 pans. Cook at 400 degrees until golden brown, about 10 to 15 minutes.

2/3 c. olive oil
3 tbsp. red wine vinegar
1/4 c. chopped fresh basil
2 tbsp. chopped green onion
2 tbsp. grated Parmesan cheese
1 1/4 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (12 oz.) Rotelle pasta, cooked and drained
1 each red, green and yellow peppers, in strips
1 med. tomato, cut in thin wedges
1/4 c. Greek olives
8 oz. feta cheese, cubed
1/4 tsp. dried oregano

DIRECTIONS:-

In food processor or blender. process oil, vinegar, 2 tablespoons basil, onion, Parmesan cheese, salt and pepper until smooth. Place pasta in a large bowl add peppers, tomatoes and olives. Pour in dressing and toss to mix. Roll cheese cubes in remaining basil to coat. Add to salad and sprinkle with oregano. Toss lightly. Serve at room temperature.

1 tbsp. oil
1 med. onion, chopped
1 clove garlic, chopped
2″ segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 c. corn kernels
3 c. cooked pink or black beans
1/2 c. sliced olives
1 c. broken corn tacos
1 c. shredded Jack cheese

DIRECTIONS:

Heat oil in a 2 quart pot and saute onion, garlic and hot pepper for 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta and corn and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Top with tacos and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.

2 (10 oz.) cans diced Rotel tomatoes
4 1/2 c. (12 oz.) garden spirals pasta, uncooked
1 1/2 c. (12 oz.) cubed mild Mexican Velveeta cheese
1 1/2 c. (15 1/2 oz. can) red kidney beans, drained
1 c. sliced green pepper
1/2 c. sliced black olives
1/2 c. diced onion
3 or 4 sliced green onions

DIRECTIONS:-

Strain tomatoes, reserving liquid. Cook pasta according to package directions; drain well. In large microwave-safe bowl, combine 2 tablespoons reserved liquid with cheese. Microwave at HIGH (100 %) 2-3 minutes, stirring occasionally, until cheese melts and mixture is smooth.
Gradually blend in 1/3 cup reserved liquid. Add pasta, tomatoes, and remaining ingredients; toss. Cover and chill, stirring occasionally. Serve on lettuce, if desired. Makes 6 to 8 servings.

If you like it hotter, use the hot Mexican Velveeta.