Mexicalli Rose Pasta Salad

Mexicalli Rose Pasta Salad

Serves 4 (1 scant cup)

1 1/2 cups cold cooked rotini pasta, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
6 ounces (one 8-ounce can) red kidney beans, rinsed and drained
1/3 cup Kraft Fat Free French Dressing
2 teaspoons JO's Chili Seasoning

In a large bowl, combine rotini pasta, corn, onion, green pepper, and kidney beans. Add French dressing and JO's Chili Seasoning. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

1. 1 cup uncooked rotini pasta usually cookes to about 1 1/2 cups.
2. Thaw corn by placing in a colander and rinsing under hot water for one minute.
3. Substitute any reputable brand for JO's Chili Seasoning.

Each serving equals:
HE: 1 Bread, 3/4 Protein, 1/4 Vegetable, 1/4 Slider, 13 Optional Calories
160 Calories, 0gm Fat, 5gm Protein, 35gm Carbohydrate,
201mg Sodium, 17mg Calcium, 5gm Fiber
DIABETIC: 2 Starch, 1/2 Meat

"Corn... On & Off the Cob Cookbooklet, page 22."

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