Salsa Pasta 'n' Beans Recipe
Salsa Pasta 'n' Beans Recipe photo by Taste of Home
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Salsa Pasta 'n' Beans Recipe

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This warm side dish from Laura Lunardi, of West Chester, Pennsylvania is well-seasoned with cumin, cilantro and salsa, so it adds a little zip to dinnertime. For people who like even more spice, it’s easy to change the salsa to a medium or hot variety.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 8 ounces uncooked bow tie pasta
  • 1/2 cup chopped onion
  • 1 medium sweet yellow pepper, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 can (16 ounces) red beans, rinsed and drained
  • 3/4 cup vegetable broth
  • 3/4 cup salsa
  • 2 teaspoons ground cumin
  • 1/3 cup minced fresh cilantro

Nutritional Facts

3/4 cup: 370 calories, 6g fat (1g saturated fat), 0mg cholesterol, 806mg sodium, 64g carbohydrate (6g sugars, 10g fiber), 14g protein .


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and yellow pepper in oil for 3-4 minutes or until crisp-tender. Add garlic; cook 1-2 minutes longer or until tender.
  2. Stir in the beans, broth, salsa and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Drain pasta; stir into bean mixture. Sprinkle with cilantro. Yield: 4 servings.
Originally published as Salsa Pasta 'n' Beans in Simple & Delicious July/August 2006, p59

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katlaydee3 110193
Reviewed Sep. 30, 2012

"I found this to be really lacking flavor, bland and boring."

JoannaLS 70240
Reviewed May. 31, 2011

"A family favorite for sure!"

heidilovesicecream 155427
Reviewed Feb. 10, 2009

"We love this recipe! I often make it as a main dish since it has beans in it. Sometimes I use kidney or pinto beans instead of red beans, and sometimes I leave out the cilantro if I don't have any on hand."

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