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Layered Southwestern Pasta Salad

 

75

Yield

4

servings

Prep

20

min

Cook

0

min

Ready

20

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 cups pasta, elbow macaroni
cooked
*
½ teaspoon vegetable oil
½ teaspoon cumin
½ teaspoon salt
15 ozs red kidney beans
dark, drained and washed
*
2 cups corn
thawed
½ cup sweet bell peppers
*
½ cup onions
chopped
¾ cup mayonnaise, fat free
½ cup sour cream, non-fat
½ cup taco sauce
*

Directions

Prepare elbow macaroni according to package directions.

Drain and rinse under cold water; drain again.

Toss with oil, cumin, and salt.

Layer macaroni, beans, corn, bell peppers, and onions.

Place in a 9 x 13inch pan.

In a mixing bowl, combine mayonnaise, sour cream, and taco sauce.

Spread mixture evenly over top of pasta, sealing to edge of bowl.

Cover tightly and chill overnight.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 16036% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 698mg 29%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 12%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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