Mexican Pasta Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.0
  • Total Fat: 3.6 g
  • Cholesterol: 12.4 mg
  • Sodium: 382.7 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Mexican Pasta Salad calories by ingredient
Submitted by:

Number of Servings: 8


    1/2 pound short chunky pasta such as small shells or penne
    1 cup fresh or frozen corn kernels
    3 scallions, chopped finely
    1 cup chopped bell peppers, red, green, and yellow
    1 1/2 cup cooked kidney beans (pinto, pink, or black beans) drained and rinsed
    1 cup chopped tomatoes
    1/4 cup sliced Spanish olives
    2 tsp olive oil
    3 tbsp fresh lemon juice, lime juice, or combination
    2 tsp ground cumin
    2 tbsp chopped fresh cilantro
    1/2 tsp ground black pepper and salt to taste
    4 ounces grated reduced fat cheddar cheese
    4 tbsp Mexican-style salsa


Cook pasta for about 10 minutes until al dente.
Add corn during last two minutes of cooking.
Drain the pasta and corn.
Rinse with cold water and set aside to drain.
Combin scallions, beel peppers, beans, tomatoes, olives, oil, lemon/lime juice, cumin, cilantro, and balck papper in a large bowl.
Mix in the pasta and corn and add salt to taste.
Top each serving with grated cheddar and a spoonful of salsa.

Number of Servings: 8

Recipe submitted by SparkPeople user COUNTCALORIE2.

Rate This Recipe