Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
Mexican Pasta Salad
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 12
- Ingredients 8
Ingredients
- 3 cups uncooked rotini or rotelle pasta (8 oz)
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 large green bell pepper, chopped (1 1/2 cups)
- 1 cup shredded Cheddar cheese (4 oz)
- 3/4 cup thick & chunky salsa
- 1/3 cup chopped fresh cilantro or parsley
- 1/2 cup oil-and-vinegar dressing
Instructions
-
Step1Cook and drain pasta as directed on package. Rinse with cold water; drain.
-
Step2In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
Nutrition
230
Calories
7g
Total Fat
9g
Protein
34g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 520mg
- 22%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 4g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 25%
- 25%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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