Southwestern Pasta Salad
Recipe from Betty Crocker

What's the secret to this delicious pasta salad? Using jarred salsa in the dressing makes it flavorful and simple to prepare.

2007 © and ®/ of Small Planet Foods, Inc.



by 2  people


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Servings: 8
Serving size: 1  cup
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Related Categories: Pasta, Pasta Salad, Salad, Vegetarian
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Ingredients
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    2   cups 
    uncooked rotini pasta (8 ounces)
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    1   cup 
    Cascadian Farm® frozen organic sweet corn
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    1   jar 
    Muir Glen® organic medium garlic-cilantro salsa (16 ounces)
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    1/4  cup 
    olive oil
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    3   tablespoons 
    lime juice
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    1/2  teaspoon 
    coarse (kosher or sea) salt
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    1/4  cup 
    chopped fresh cilantro
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    1   
    medium red bell pepper, chopped (1 cup)
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    1   can 
    Progresso® black beans, drained, rinsed (15 ounces)
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    1   can 
    sliced ripe olives, drained (2.25 ounces)

Directions
1.
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
2.
In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
3.
Cover; refrigerate at least 2 hours before serving.
Tip:

1.
High Altitude (3500-6500 ft): Pasta may take longer to cook.
Nutrition information
Per Serving: cal. (kcal) 290, Fat, total (g) 3, sat. fat (g) 1, carb. (g) 56, fiber (g) 8, pro. (g) 11, vit. A (IU) 2187, vit. C (mg) 27, sodium (mg) 780, calcium (mg) 40, iron (mg) 5, Vegetables () 1, Starch () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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