MEXICAN PASTA SALAD

Mexican Pasta Salad image

Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 8

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Ingredients

3 cups uncooked rotini or rotelle pasta (8 oz)
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 large green bell pepper, chopped (1 1/2 cups)
1 cup shredded Cheddar cheese (4 oz)
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup chopped fresh cilantro or parsley
1/2 cup oil-and-vinegar dressing

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

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