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Mexican Pasta Salad
Mexican Pasta Salad

Category: Entree Salad | Serves: 6

(77 ratings)

Nutrition Information:
Calories: 249
Protein: 8 g
Carbs: 43 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 149 mg
Fiber: 4 g

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Beans and Mexican spices go quite well with pasta! This dish is full of bright colors, zesty flavor and fiber to satisfy.
1/2 pound small pasta such as penne or shells (preferably whole grain)
1 cup frozen corn
1 cup chopped bell peppers (any color!)
1 cup chopped tomatoes
1/2 cup shredded carrots or red cabbage
1 cup lower sodium or boiled black beans
1/4 cup sliced black olives
1 jalapeno, seeded and minced
2 teaspoons olive oil
3 tablespoons lime juice
3 garlic cloves, minced
2 teaspoons ground cumin
3-4 tablespoons fresh chopped cilantro
Salt and black pepper to taste

Optional Condiments:

Light shredded cheese
Sliced green onions
1 Prepare pasta according to package directions (cook al dente). Add corn during the final few minutes of cooking. Drain, rinse with cold water and set aside.
2 While pasta is cooking - combine remaining ingredients in a large bowl. Add pasta, corn, salt and pepper to taste and toss well.
3 Serve immediately or chill for later use.
4 If desired, top each serving with 1 tablespoon light shredded cheese, salsa and green onions.

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