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.


Southwestern Pasta Salad

by 1  person


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Servings: 8 servings (1 cup each)
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Related Categories: Pasta, Pasta Salad, Vegetarian
 
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Ingredients
  • 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)
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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:
High Altitude (3500-6500 ft): Pasta may take longer to cook.

Nutrition information
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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