Mexican Pasta Salad

Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta.

8 ounces dried fusilli or rotelle pasta

6 green onions, ends trimmed

3 Roma tomatoes (about 1/2 lb. total)

2 fresh jalapeño chilies

1 red bell pepper (about 1/2 lb.)

1 cup minced fresh cilantro

1 can (8 1/2 oz.) reduced-sodium kidney beans, rinsed and drained

1/4 cup red wine vinegar

1 tablespoon salad oil

2 tablespoons grated parmesan cheese

Salt

Step 1

Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.

Step 2

While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.

Step 3

In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 222Calories from Fat 15

% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.7g4%
Cholesterol 1.3mg1%
Sodium 92mg4%
Total Carbohydrate 39g13%

Dietary Fiber 4.2g17%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mexican Pasta Salad