Search
by Ingredient

Mexicali Pasta Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by ring

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

2 hrs

Ingredients

8 231.2
OUNCES ML/G PASTA, TRICOLOR *
6 6
SMALL SMALL TOMATILLOS *
½ 0.5
EACH EACH JALAPEÑO PEPPER *
20 578
OUNCES ML/G PINEAPPLE CHUNKS
1 15
TABLESPOON ML CILANTRO
fresh, snipped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML LIME ZEST
grated
¼ 1.3
TEASPOON ML SALT

Directions

Cook the pasta as directed on the package and drain.

Rinse with cold water and drain again.

Mix the pasta, tomatillos, chile and pineapple.

Mix the reserved juice and the remaining ingredients.

Pour over the pasta mixture and toss.

Cover and refrigerate until chilled, at least 2 hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 78 51% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 11%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Email this recipe