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Mexican Pasta Salad

Mexican Pasta Salad

recipe ingredients
8 ounces dried fusilli or rotellle pasta
6 green onions, ends trimmed and sliced thin
3 Roma tomatoes, chopped
2 fresh jalapeno peppers, seeded and minced
1 red bell pepper, cut into thin slivers
1 cup minced fresh cilantro
1 can (8 1/2 oz.) reduced-sodium kidney beans, rinsed and drained
1/4 cup red wine vinegar
1 Tbsp. salad oil
2 Tbsp. grated parmesan cheese
Salt to taste

recipe directions
Cook pasta according to package directions until just tender to bite. Drain, then rinse with cold water until cool; drain well. In a large bowl, combine the pasta, onions, tomatoes, jalapenos, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well, and salt to taste.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
222 4 1 9 4 92 39 4
  • Rachel

    Even my husband enjoys this salad. Very flavorful! You can add more vinegar the next day to the leftovers if they seem a little dry. I make this about once a month!

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