I made this for a Memorial Day cookout and everyone enjoyed it. It makes
alot and is easy to transport.
MEXICAN PASTA SALAD
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
water.
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
Natalie
natalie.frankel@xxxxxxxxxx
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