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Southwestern Pasta Salad

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Southwestern Pasta Salad
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8
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What's the secret to this delicious pasta salad? Using jarred salsa in the dressing makes it flavorful and simple to prepare.
Updated Aug 12, 2009

Ingredients

  • 2 cups uncooked rotini pasta (8 oz)
  • 1 cup Cascadian Farm® frozen organic sweet corn
  • 1 jar (16 oz) Muir Glen™ organic medium garlic-cilantro salsa
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 1/2 teaspoon coarse (kosher or sea) salt
  • 1/4 cup chopped fresh cilantro
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (2.25 oz) sliced ripe olives, drained

Steps

  • 1
    Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
  • 2
    In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
  • 3
    Cover; refrigerate at least 2 hours before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Rinsing the beans helps to remove much of the salt used in the canning process.

Nutrition

290 Calories, 3 g Total Fat, 11 g Protein, 56 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1/2g
Cholesterol
0mg
Sodium
780 mg
Potassium
130 mg
Total Carbohydrate
56 g
Dietary Fiber
8 g
Protein
11 g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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