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Warm Salsa Pasta Salad

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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Dinner ready in just 20 minutes! Enjoy this vegetables and pasta recipe with a spicy salsa twist.
Updated Sep 7, 2010
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Ingredients

  • 1 package (7 ounces) elbow macaroni (2 cups)
  • 1 cup frozen whole kernel corn
  • 1 cup salsa
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • Freshly ground pepper, if desired

Steps

  • 1
    Cook and drain macaroni as directed on package.
  • 2
    While macaroni is cooking, heat remaining ingredients except beans and pepper to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat. Simmer uncovered 5 minutes.
  • 3
    Stir in macaroni and beans; cook until hot. Serve with pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dried pasta made from wheat is a good source of complex carbohydrates, and egg-free pasta is free of fat and cholesterol. If you like, use small or medium pasta shells instead of the elbow macaroni.

Nutrition

315 Calories, 2g Total Fat, 15g Protein, 69g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
0mg
Sodium
500mg
Total Carbohydrate
69g
Dietary Fiber
10g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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