Mexican Pasta Salad

Name: Mexican Pasta Salad Recipe
Yield: 8
Ingredients: 8 oz. whole wheat spiral pasta cooked & drained; 1 can dark red kidney beans drained; 1 c frozen corn; 1 c red bell pepper chopped; 1 c green onions chopped; 4 tbsp fresh cilantro chopped; 1 c cheddar cheese grated; 1/2 c fat free sour cream; 1 c salsa; salt & pepper to taste

(5)

Number of Servings: 8

Ingredients

8 oz. whole wheat spiral pasta, cooked & drained1 can dark red kidney beans, drained1 c frozen corn1 c red bell pepper, chopped1 c green onions, chopped4 tbsp fresh cilantro, chopped1 c cheddar cheese, grated1/2 c fat free sour cream1 c salsa salt & pepper to taste

Directions

Toss first seven ingredients in a large bowl. Combine sour cream with salsa and pour over pasta and veggies. Mix well. Salt and pepper to taste. Chill in fridge for several hours to blend flavors. Serve.

Number of Servings: 8

Recipe submitted by SparkPeople user GYPSYWIND.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 207.0
Total Fat: 3.9 g
Cholesterol: 12.9 mg
Sodium: 381.2 mg
Total Carbs: 31.2 g
Dietary Fiber: 6.2 g
Protein: 11.4 g

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Member Reviews

MOM210
I love all the ingredients! Looking forward to making it! Made it and it was great! I like black beans and I think I'll try it with that next time. Also, I added green chillies and lime. It gave it a kick! - 1/13/10
MSKNEENIE
I'm from the southwest so anything "mexican" I have to try. This pasta dish was super easy and quite tasty. I skipped the sour cream but sprinkled a bit of sharp cheddar and added a couple oz of chicken breast. super yummy! - 2/9/09
MONAMAC1
I made this for a potluck and it went over very well. Tasty. I don't like kidney beans so used black beans instead. - 7/28/19