Mexicali Pasta Salad recipe

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Ingredients

1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
½ cup chopped red bell pepper
½ cup Italian-style salad dressing, or more to taste
½ cup shredded Mexican cheese blend
3 green onions, thinly sliced
⅓ cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
½ lime, juiced

Nutrition Info

246.3 calories
carbohydrate: 41 g
cholesterol: 5.4 mg
fat: 5.5 g
fiber: 4.6 g
protein: 8.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 651.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

Recipe Yield

12 servings

Recipe Note

Mexican-style pasta salad that is a great change for a picnic.

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