Southwestern Pasta Salad

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.

Recipe from Betty Crocker
Southwestern Pasta Salad
SERVINGS
8
SERVING SIZE
1  cup
PREP TIME
20 mins
TOTAL TIME
2 hrs 20 mins
by 3  people
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Related Categories:

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