Recipe

Tex-Mex Pasta Salad

Details

Yields 2-1/2 gallons salad or 80 (1/2 cup) servings

Ingredients

2 lb. Rotini, rotelle or other similar pasta
4 cans (15 or 16 ounces each) Black Beans, rinsed and drained each
4 cans (15 or 16 ounces each) Whole Kernel Corn, drained
6 c. California Raisins
4 c. Chopped Green Bell Peppers
4 c. Shredded Cheese

Tex-Mex Dressing

4 c. Mayonnaise
2 c. Salsa

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain.
2. Mix pasta with remaining salsa ingredients.
3. Mix ingredients for dressing; mix well.
4. Combine dressing with pasta mixture; chill.

Tip: Use a combination of yellow and white cheese, if desired.

Nutrition Information (per serving)

Calories 190(32% from fat); Total Fat 7g (sat 2g, mono 2g, poly 2g); Cholesterol 10mg; Protein 6g; Carbohydrates 27g; Fiber 4g; Iron 1mg; Sodium 320mg; Calcium 63mg

This recipe is found in the following categories:

School Foodservice

Lunch