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Mexican Pasta Salad
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Description
You know those recipes that are always the star of the show at potlucks? The ones that everybody asks about? This is one of those recipes.
Ingredients
- 1 can (14 1/2 Oz. Size) Mexican-style Stewed Tomatoes, Cut Up
- 12 ounces, weight Velveeta Mexican
- 12 ounces, weight Pasta, Cooked
- 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
- ½ cups Chopped Green Pepper
- ⅓ cups Sliced Black Olives
- ⅓ cups Sliced Green Onion
Preparation
Drain tomatoes, reserving the liquid. Mix 2 tablespoons of reserved tomato liquid with cheese. Microwave on high for 2-3 minutes, stirring occasionally until cheese melts. Gradually blend in 1/3 cup reserved tomato liquid.
Add pasta and remaining ingredients. Toss and serve (warm or cold). Serves 8.
Gluten-free variation: use gluten-free pasta.
Nutrition: 251 calories, 11g fat, 6g saturated fat, 0g trans fat, 48mg cholesterol, 1031mg sodium, 27g carbs, 4g fiber, 7g sugar, 12g protein, 16% vit. A, 23% vit. C, 24% calcium, 13% iron.
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