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Salsa Pasta Salad

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Submitted by robinchocolate

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

YIELD

8 servings

PREP

25 min

COOK

0 min

READY

3 hrs

Ingredients

1 453.6
POUND G PASTA, JUMBO SHELLS
cooked *
1 473
PINT ML CHERRY TOMATOES
halved *
2 473
CUPS ML CORN
fresh, (or frozen and thawed)
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
8 231.2
OUNCES ML/G GREEN CHILI PEPPERS
mild, chopped
16 462.4
OUNCES ML/G KIDNEY BEANS, CANNED
drained and rinsed
1 1
SMALL SMALL RED ONION
1 1
JAR JAR SALSA
your fav *

Directions

Combine all ingredients well and refrigerate at least several hours.

The pasta will soak up the salsa, so you may need to add more just before serving if you like a “wetter” pasta salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 110 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 267mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 90%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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