Lunch
Mexican Pasta Salad
Description
Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
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 thick & chunky salsa
- 1/3 cup chopped fresh cilantro or parsley
- 1/2 cup oil-and-vinegar dressing
Directions:
- 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.
