SOUTHWEST PASTA SALAD

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Prize-Winning Recipe 2009! Need a crowd-sized salad? Try a jazzed-up flavorful pasta salad you can have ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 15

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup cold water
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons red pepper sauce, if desired
1/2 teaspoon ground cumin
1 can (15 oz) Progresso™ black or pinto beans, rinsed and drained
1 can (14.5 oz) diced tomatoes with jalapeños, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained
1/2 cup sliced ripe olives
1/2 cup chopped red, yellow or green bell pepper
1 medium avocado, peeled, cut into 1/2-inch cubes
8 oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
Romaine lettuce leaves, if desired

Steps:

  • Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
  • Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

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