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.
Servings:
8 servings (1 cup each)
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
-
2 cupsuncooked rotini pasta (8 ounces)see savings
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1 cupCascadian Farm® frozen organic sweet cornsee savings
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1 jarMuir Glen® organic medium garlic-cilantro salsa (16 ounces)see savings
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1/4 cupolive oilsee savings
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3 tablespoonslime juicesee savings
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1/2 teaspooncoarse (kosher or sea) saltsee savings
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1/4 cupchopped fresh cilantrosee savings
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1 mediumred bell pepper, chopped (1 cup)see savings
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1 canProgresso® black beans, drained, rinsed (15 ounces)see savings
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1 cansliced ripe olives, drained (2.25 ounces)see savings
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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.
Nutrition information
Per serving: Calories 290 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1/2g); Cholesterol 0mg; Sodium 780 mg; Total Carbohydrate 56 g (Dietary Fiber 8 g); Protein 11 g. Daily Values: Vitamin A 45 %; Vitamin C 45 %; Calcium 4 %; Iron 25 %. Exchanges: 3 Starch; 1 Vegetable; 1/2 Fat.
Percent Daily Values are based on a 2,000 calorie diet
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