Southwest Pasta Salad
Introduction
Quick and nutritious, this zesty take on pasta salad is a family favorite. Garnish with fresh herbs and black olives.
Ingredients
1 (8-ounce) box small whole-wheat pasta
1 (15-ounce) can corn
1 (15-ounce) can black beans
1 cup salsa (any variety)
1 cup shredded, low fat cheddar cheese
1 cup diced green pepper (bell pepper)
Optional: add garlic powder, black pepper, or cayenne pepper to taste (in any combination)
1 (15-ounce) can corn
1 (15-ounce) can black beans
1 cup salsa (any variety)
1 cup shredded, low fat cheddar cheese
1 cup diced green pepper (bell pepper)
Optional: add garlic powder, black pepper, or cayenne pepper to taste (in any combination)
Directions
Prepare pasta according to package directions. Drain, rinse and put into large bowl.
Drain and reserve the liquids from the canned corn and black beans.
Combine all ingredients with the cooked pasta in a large bowl and mix well. Add small amounts of the reserved canned liquids if desired.
Serve immediately or cover and refrigerate. Serve cool or at room temperature. Serves 8 as main course, or up to 16 as side dish.
Drain and reserve the liquids from the canned corn and black beans.
Combine all ingredients with the cooked pasta in a large bowl and mix well. Add small amounts of the reserved canned liquids if desired.
Serve immediately or cover and refrigerate. Serve cool or at room temperature. Serves 8 as main course, or up to 16 as side dish.
Number of Servings: 8