Mexican Pasta Salad

Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 15%
  • Protein: 8.7g
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Carbohydrate: 39g
  • Fiber: 4.2g
  • Sodium: 92mg
  • Cholesterol: 1.3mg


  • 8 ounces dried fusilli or rotelle pasta
  • 6 green onions, ends trimmed
  • 3 Roma tomatoes (about 1/2 lb. total)
  • 2 fresh jalapeño chilies
  • 1 red bell pepper (about 1/2 lb.)
  • 1 cup minced fresh cilantro
  • 1 can (8 1/2 oz.) reduced-sodium kidney beans, rinsed and drained
  • 1/4 cup red wine vinegar
  • 1 tablespoon salad oil
  • 2 tablespoons grated parmesan cheese
  • Salt


  1. 1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.
  2. 2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.
  3. 3. In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.
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