Southwest Pasta Salad
Recipe from Betty Crocker

Prize-Winning Recipe 2009! Need a crowd-sized salad? Try a jazzed-up flavoful pasta salad you can have ready in just 30 minutes.


Southwest Pasta Salad

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Servings: 12 servings (1 cup each)
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Avocados, Green Peppers, Pasta Salad, Peppers, Vegetarian, Vegetarian Pasta
 
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Ingredients
  • 2   boxes
    Betty Crocker® Suddenly Salad® classic pasta salad mix
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  • 1/2   cup
    cold water
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  • 1/3   cup
    olive oil
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  • 2   tablespoons
    cider vinegar
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  • 1   tablespoon
    chopped fresh cilantro
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  • 1 to 2   tablespoons
    red pepper sauce, if desired
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  • 1/2   teaspoon
    ground cumin
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  • 1   can
    Progresso® black or pinto beans, rinsed and drained (15 ounces)
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  • 1   can
    diced tomatoes with jalapenos, drained (14.5 ounces)
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  • 1   can
    Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained (11 ounces)
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  • 1/2   cup
    sliced ripe olives
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  • 1/2   cup
    chopped red, yellow or green bell pepper
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  • 1   medium
    avocado, peeled, cut into 1/2-inch cubes
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  • 8   ounces
    pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
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  •  
    Romaine lettuce leaves, if desired
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Directions
1.
Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2.
Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
3.
Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.
Nutrition information
Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 920mg; Total Carbohydrate 42g (Dietary Fiber 5g, Sugars 6g); Protein 11g. Daily Values: Vitamin A 8%; Vitamin C 20%; Calcium 15%; Iron 15%. Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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