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Salsa Pasta ‘n’ Beans

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


  • 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


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

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Average Rating:
  • katlaydee3
    Sep 30, 2012

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

  • JoannaLS
    May 31, 2011

    A family favorite for sure!

  • heidilovesicecream
    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.

  • Traceann
    Jan 27, 2007

    No comment left

  • keron
    Sep 5, 2006

    No comment left

  • abcd5536
    Aug 1, 2006

    No comment left