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mexican-pasta-sala-2 recipe

Date: Mon, 26 May 1997 22:50:41 -0500 (CDT)
From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)

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

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

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

kwvegan vegan