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), 0 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 User ID: 3741999 110193
Reviewed Sep. 30, 2012

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

JoannaLS User ID: 6015530 70240
Reviewed May. 31, 2011

"A family favorite for sure!"

heidilovesicecream User ID: 2963575 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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