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 min
  • Total Time 30 min
  • Servings 20

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
6%;
Iron
6%;
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.