TEX MEX PASTA SALAD

Made With:

Sauces/Gravies

Pace® Chunky Salsa- Medium

Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Tip

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

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

Yields

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.

Nutrition Facts

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%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked penne pasta, drained 5 lb. 19  cups
black beans, canned, rinsed, drained 2 lb. qt.
green and red bell pepper, diced 1 lb. qt.
frozen whole kernel corn, thawed 12 oz. cups
green onion, sliced 4 oz. cups
1. In a large bowl toss together pasta, beans, vegetables and scallions.
Made With:

Sauces/Gravies

Pace® Chunky Salsa- Medium

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Weight Measure
Pace® Chunky Salsa- Medium cups
reduced fat ranch dressing cups
cilantro, minced 2 oz. cups
2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.
Weight Measure
reduced fat Cheddar cheese, shredded 12 oz. cups
3. Stir in cheese. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before serving.
Weight Measure
cilantro, leaves 48  ea.
4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.
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