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REC: Mexican Pasta Salad

I made this for a Memorial Day cookout and everyone enjoyed it. It makes
alot and is easy to transport. 

Adapted from Moosewood Restaurant Low-Fat Favorites Cookbook
Serves 6-8

1/2   pound whole wheat pasta (shells, elbow macaroni or corkscrews)
  1   cup corn, frozen 
  3   scallions, minced
  1   cup sweet red pepper, chopped
  1   can pinto, kidney or black beans, drained
  2   TB balsamic vinegar  
  3   TB lemon juice, fresh squeezed
  2   tsp cumin or chili powder (or combination)
  1   tsp taco seasoning (optional)
  2   TB salsa
  2   TB cilantro or flat-leaf parsley, chopped
1/2   tsp ground pepper
dash  salt

B ingredients:
  1   cup salsa
  1   cup cheddar or mexican cheese, lowfat, shredded (optional)

Cook pasta, adding corn during last 2 minutes.  Drain and rinse with hot

Combine rest of ingredients except B ingredients, salsa and cheese, and toss 
with pasta. Refrigerate several hours to combine flavors. Adjust seasonings
as desired. Serve with salsa and cheese (if desired) on the side.

Per serving (based on 8 servings):
Cal      274
Fat      4.7g
CFF      15.4%
Chol     3mg
Protein  13.1g
Sodium   121mg
Potass   580mg
Calcium  150mg (with cheese)
Iron     2.7mg