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Mexican Pasta Salad

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Ingredients

Adjust Servings:
8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 - 2 tablespoon olive oil
1 - 2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as mrs dash extra spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, i have also used shredded monterey jack and shredded mexican soft cheese. if you are ve)

Nutritional information

411.2
Calories
76 g
Calories From Fat
8.5 g
Total Fat
3.1 g
Saturated Fat
11.9 mg
Cholesterol
363.1 mg
Sodium
69.8 g
Carbs
9.8 g
Dietary Fiber
5.9 g
Sugars
17.3 g
Protein
185g
Serving Size

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Mexican Pasta Salad

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    Yum, yum, yum, yum....can I say just one more time?-YUM! My family loved this recipe and ate it with every dinner for days! For personal tastes, we switched the black beans with sliced black olives, but it would have been fantastic either way! It was easy to throw together and tasted so fresh and fun (like a fiesta would taste, I assume!) :) We loved the addition of the cheese as well. Thanks so much for a new fav. to add to the rotation!

    • 40 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Mexican Pasta Salad, This is a quick, easy, and refreshing dinner that I think is pretty healthy (contains veggies and fiber and can be made pretty low in fat) Although I did get the original recipe from the Moosewood Low Fat Favorites cookbook, I have altered this recipe through the years to meet our tastes The best thing about this recipe is it can be altered to use whatever crisp veggies you have on hand and whatever spices you prefer This recipe is also great as a leftover so do not be afraid to make ahead and store in your fridge , Yum, yum, yum, yum can I say just one more time?-YUM! My family loved this recipe and ate it with every dinner for days! For personal tastes, we switched the black beans with sliced black olives, but it would have been fantastic either way! It was easy to throw together and tasted so fresh and fun (like a fiesta would taste, I assume!) 🙂 We loved the addition of the cheese as well Thanks so much for a new fav to add to the rotation!, Yum, yum, yum, yum can I say just one more time?-YUM! My family loved this recipe and ate it with every dinner for days! For personal tastes, we switched the black beans with sliced black olives, but it would have been fantastic either way! It was easy to throw together and tasted so fresh and fun (like a fiesta would taste, I assume!) 🙂 We loved the addition of the cheese as well Thanks so much for a new fav to add to the rotation!


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    Steps

    1
    Done

    Cook the Pasta (al Dente) During Approximately the Last 2 Minutes of Cooking Time, Add the Corn.

    2
    Done

    While the Pasta/Corn Mixture Is Cooking, Combine All Other Ingredients (except For the Cheese) in a Large Bowl.

    3
    Done

    Drain the Pasta and Corn.

    4
    Done

    Rinse the Pasta and Corn in Cold Water Until the Mixture Is Cool or Cold.

    5
    Done

    Add the Pasta/Corn Mixture to the Other Ingredients and Mix.

    6
    Done

    Before Serving, Sprinkle Mixture With Shredded Cheese.

    7
    Done

    (optional) If You Are Vegan, Do not Complete This Step.

    8
    Done

    *please Note, I Have Also Added Other Vegetables, Such as Fresh and Frozen Chopped Broccoli (add to Pasta Cooking Process Like the Corn), Fresh Chopped Cauliflower, Etc.

    9
    Done

    You Can Also Add Cooked, Diced or Chopped Chicken (great For Leftovers).

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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