Mexican Pasta Salad


3.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Mexican Pasta Salad calories by ingredient



Number of Servings: 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


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.

Member Ratings For This Recipe


  •  no profile photo


    2 of 2 people found this review helpful
    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


  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    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


  • no profile photo

    Very Good
    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