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Tex-Mex Pasta Salad

15 Min

Avocados, peppers, and beans? That's a fresh Southwestern combo! And if you don't have avocados, throw in an extra can of beans.

What You'll Need

  • 1 (16 ounce) box twist pasta
  • 1 red or green bell pepper, chopped
  • 1 (16 ounce) can black beans or kidney beans, drained
  • 1/2 cup sliced black olives
  • 1 (16 ounce) jar salsa
  • 1/2 cup sour cream
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1 small avocado, peeled and chopped
  • 1 tablespoon fresh lemon or lime juice
  • 1/3 cup grated Parmesan cheese

What to Do

  1. In a large pot of boiling salted water, cook pasta to desired doneness; drain, rinse under cold water, drain again, and place in a large bowl. Add pepper, beans, and olives.
  2. In a medium-sized bowl, combine salsa, sour cream, garlic, and cumin; add to pasta mixture.
  3. In a small bowl, toss avocado with lemon juice, then gently blend with pasta mixture.
  4. Sprinkle with Parmesan cheese and serve.


Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 253
  • Calories from Fat 64
  • Total Fat 7.1g 11 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.0g 0 %
  • Protein 9.1g 18 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.1mg 3 %
  • Sodium 399mg 17 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 4.8g 19 %
  • Sugars 3.6g 0 %

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