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Mexican Pasta Salad





Yields
Makes 4 to 6 servings

Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta.

 8 ounces dried fusilli or rotelle pasta
 6 green onions, ends trimmed
 3 Roma tomatoes (about 1/2 lb. total)
 2 fresh jalapeño chilies
 1 red bell pepper (about 1/2 lb.)
 1 cup minced fresh cilantro
 1 can (8 1/2 oz.) reduced-sodium kidney beans, rinsed and drained
 1/4 cup red wine vinegar
 1 tablespoon salad oil
 2 tablespoons grated parmesan cheese
  Salt
Step 1
1

Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.

Step 2
2

While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.

Step 3
3

In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories222
% Daily Value *
Total Fat 3.8g5%

Saturated Fat 0.7g4%
Cholesterol 1.3mg1%
Sodium 92mg4%
Total Carbohydrate 39g15%

Dietary Fiber 4.2g15%
Protein 8.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.