Mexican Pasta Salad
Recipe: #16568
January 04, 2015
Categories: Salads, Side Dishes, Beans, Game/Sports Day, July 4th, Labor Day, Vegetarian, Spicy, Vegetarian Dinner, more
"This needs to be served at room temperature"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (422.7 g)
- Calories 641.8
- Total Fat - 13.7 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 807.6 mg
- Total Carbohydrate - 104.2 g
- Dietary Fiber - 38.7 g
- Sugars - 8.1 g
- Protein - 32.5 g
- Calcium - 261.4 mg
- Iron - 11.8 mg
- Vitamin C - 83.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Cook the pasta according to the directions on the package. Drain. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady steam until incorporated. Stir in the garlic, salt, pepper, and salsa.
Step 2
Add the HOT pasta to bowl, and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley.
Step 3
Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.
Tips
No special items needed.
1 Reviews
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