Mexican Pasta Salad
This Mexican Pasta Salad blends tender pasta, colorful vegetables, zesty seasonings, sour cream, and Canadian cheddar for a creamy, flavorful dish. The sour cream adds a smooth tang, while the cheddar brings a rich, savory finish with a hint of boldness.
Preparation time
15 minutes
Yield
1 serving
Nutritional information
Energy
414 Calories
Protein
18 g
Carbohydrate
41 g
Fat
22 g
Fibre
7.8 g
Sodium
577 mg
Top 5 Nutrients
(% DV*)
Calcium
24 % / 316 mg
Folate
53 %
Selenium
53 %
Phosphorus
27 %
Vitamin C
26 %
*percentage of daily value
Ingredients
SALAD DRESSING
- 2 tbsp (30 mL) sour cream
- 2 tbsp (30 mL) salsa (mild, medium or hot)
VEGETABLES AND FRUIT
- 1/4 cup (60 mL) diced avocado
- 4 cherry tomatoes halved
- 1/4 cup (60 mL) diced English cucumber
- 2 tbsp (30 mL) frozen corn kernels
PROTEIN
- 1/4 cup (60 mL) cubed Canadian Cheddar
- 1/4 cup (60 mL) canned mixed beans (reduced sodium) rinsed
GRAINS AND GREENS
- 1/2 cup (125 mL) cooked fusilli pasta
Preparation
- Make the salad dressing.
- Prepare the salad fixings.
- Place all the ingredients in a jar in the following order:
- Salad dressing
- Firm vegetables and fruit (cherry tomatoes, cucumber, onion, corn, celery, apple, grapes)
- Soft vegetables and fruit (avocado, mushrooms, orange)
- Protein
- Grains and greens
- Cover tightly with the lid and refrigerate. Keeps up to 2 days.
- When it’s time to eat, simply toss and enjoy!
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