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Mexican Pasta Salad

Mexican Pasta Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
Updated September 25, 2019

Ingredients

  • 3 cups uncooked rotini or rotelle pasta (8 oz)
  • 1 can (15.25 oz) 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
520mg
22%
Potassium
230mg
7%
Total Carbohydrate
34g
11%
Dietary Fiber
5g
21%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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