TEX MEX PASTA SALAD

TEX MEX PASTA SALAD

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 262
% Daily Value
Total Fat 6g
9%
Saturated Fat 1.9g
10%
Cholesterol 11mg
4%
Sodium 615mg
26%
Total Carbohydrate 41.5g
14%
Dietary Fiber 5.2g
21%
Protein 11.2g
22%
Vitamin A 25%
Vitamin C 29%
Calcium 17%
Iron 11%
Total Time

20 min.

Serving & Size

1 CUP

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This chuck-wagon salad will make you think your eating on a trail drive with beans, pasta, corn, cheese and tossed with salsa-ranch dressing.

Recipe Yields:

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Ingredients Weight Measure
Pace® Chunky Salsa- Medium
cups
cooked penne pasta 4.5 lb. 19  cups
black beans 2 lb. qt.
green and red bell pepper 1.25 lb. qt.
frozen whole kernel corn 12 oz. cups
green onion 4 oz. cups
reduced fat ranch dressing cups
cilantro 2 oz. cups
reduced fat Cheddar cheese 12 oz. cups
cilantro 48  ea.
Instructions
1. In a large bowl toss together pasta, beans, vegetables and scallions.
2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.
3. Stir in cheese. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before serving.
4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.

Recipe Tip

  1. Amount of dry penne pasta needed for this recipe is 2 lbs.
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