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Santa Fe Pasta Salad*




Source of Recipe


JoAnna Lund


List of Ingredients




SANTA FE PASTA SALAD

1/2 cup Kraft fat-free mayonnaise
2 tablespoons Land 0 Lakes no-fat sour cream
1 teaspoon JO’s Chili Seasoning
2 cups cold cooked rotini pasta, rinsed and drained
1 cup frozen whole-kernel corn, thawed
6 ounces (one 8-ounce can) red kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup (one 2-ounce jar) chopped pimiento, drained

In a large bowl, combine mayonnaise, sour cream, and JO’s Chili Seasoning. Stir in rotini pasta, corn, and kidney beans. Add green pepper, onion, and pimiento. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Serves 6 (2/3 cup) - Each serving equals:
HE: 1 Br, 1/2 Pr, l/4 Ve, 18 OC
140 Calories, O gm Fa,5 gm Pr,30 gm Ca, 184 mg So, 19mg Cl,4gm Fl
DIABETIC: 2 St. 1/2 Mt

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


Recipe