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Two-Salsa Pasta Salad Recipe

Two-Salsa Pasta Salad Recipe - 20 cups


14 fresh tomatillos, husks removed

3 fresh jalapeno peppers

3 cloves garlic

1 cup chopped white onion

1/4 cup chopped fresh cilantro

1 tablespoon olive oil

1 pound fusilli

1 cup chopped red onion

1 medium ripe tomato, diced

1/2 green pepper, diced

1/2 yellow, gold or red pepper, diced

1 cup prepared prickly pear cactus leaves, chopped

1/2 cup chopped fresh cilantro or parsley for ganish

6-8 very thin red onion rings for garnish


In a medium saucepan, boil tomatillos in just enough water to cover 7-10 minutes or just until barely tender. Drain. In a blender, combine tomatillos, jalapeno peppers, garlic, white onion and 1/4 cup cilantro. Puree 5-10 seconds or just to chunky stage. Pour into medium stock pot. Add olive oil and cook 5 minutes, stirring constantly. Arrange pasta in a shallow serving bowl. Toss with tomatillos sauce, red onion, diced tomato, peppers and cactus leaves, if desired. Garnish with cilantro or parsley and onion rings. Serve with salsa.

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