Mexicano Pasta Salad

Mexicano Pasta Salad

Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

3
cups uncooked rotini or rotelle pasta (8 oz)
1
can (15.25 oz) Green Giant® 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 Old El Paso® Thick 'n Chunky salsa
1/3
cup chopped fresh cilantro or parsley
1/2
cup oil-and-vinegar dressing
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you have leftover corn on the cob, cut the corn off the cob and use 2 cups of it instead of the canned corn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 520mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 9g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.