Texas-Style Pasta Salad

Texas-Style Pasta Salad

For spur-of-the-moment potluck fare, you can't miss with this colorful, satisfying, southwest-inspired dish. You'll be out the door in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

20

servings

1
package (16 oz) penne pasta
1
can (4 oz) Old El Paso® whole green chiles, drained, chopped
1
medium red bell pepper, chopped (1 cup)
8
oz Cheddar cheese, cut into 1/2-inch cubes (1 3/4 cups)
3
medium green onions, chopped (3 tablespoons)
1/2
cup chopped fresh cilantro
1
cup Old El Paso® medium taco sauce
1/4
cup vegetable oil
2
tablespoons lime juice
1/2
to 1 teaspoon ground cumin
1
cup nacho-flavored tortilla chips, coarsely crushed
  1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  2. In large bowl, mix pasta, chiles, bell pepper, cheese, onions and cilantro.
  3. In small bowl, mix taco sauce, oil, lime juice and cumin. Pour over pasta mixture and toss gently to combine. Top with crushed tortilla chips. Serve immediately.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Roasted red bell peppers from a jar, drained and chopped, can be substituted for the fresh bell pepper.
Try pepper Jack cheese instead of Cheddar.

Nutrition Information:

1 Serving (1 Serving (1/2 Cup))
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 280mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.