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
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)
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
Cover; refrigerate at least 2 hours before serving.
High Altitude (3500-6500 ft): Pasta may take longer to cook.
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