Mexican Pasta Salad
Created by CheapCook on January 4, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 0m
- Recipe #16568
Ingredients
- 2 cups dry small pasta (shell pasta)
- 2 tablespoons fresh lime juice
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa (chunky salsa)
- 1/2 red bell pepper (finely chopped)
- 3 plum tomatoes (finely chopped)
- 1 to 2 tablespoons minced jalapeno pepper
- 1 cup black olives (coarsely chopped)
- 1 can (14 ounce) red kidney beans (rinsed and drained)
- 1 can (15 ounce) green chilies
- 1 tablespoon finely chopped fresh cilantro (or parsley)
- Pepper
How to Make
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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.
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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.
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Step 3: Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.
Nutritional Facts
- 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