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Layered Southwestern Pasta Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

0 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups pasta, elbow macaroni
cooked
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½ teaspoon vegetable oil
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½ teaspoon cumin
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½ teaspoon salt
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15 ozs red kidney beans
dark, drained and washed
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2 cups corn
thawed
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½ cup sweet bell peppers
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½ cup onions
chopped
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¾ cup mayonnaise, fat free
½ cup sour cream, non-fat
½ cup taco sauce
*

Ingredients

Amount Measure Ingredient Features
473 ml pasta, elbow macaroni
cooked
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2.5 ml vegetable oil
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2.5 ml cumin
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2.5 ml salt
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15 ozs red kidney beans
dark, drained and washed
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473 ml corn
thawed
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118 ml sweet bell peppers
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118 ml onions
chopped
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177 ml mayonnaise, fat free
118 ml sour cream, non-fat
118 ml taco sauce
*

Directions

Prepare elbow macaroni according to package directions.

Drain and rinse under cold water; drain again.

Toss with oil, cumin, and salt.

Layer macaroni, beans, corn, bell peppers, and onions.

Place in a 9 x 13inch pan.

In a mixing bowl, combine mayonnaise, sour cream, and taco sauce.

Spread mixture evenly over top of pasta, sealing to edge of bowl.

Cover tightly and chill overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 16036% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 698mg 29%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 12%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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