Monterey Pasta Salad with Almonds

From Cooking Light.

Yield: 4 servings ( Serving Size: 1 cup )
Community Recipe from

Ingredients

  • 1/4 cup(s) green onions minced
  • 1 tablespoon(s) sugar
  • 2 tablespoon(s) fresh lime juice
  • 2 tablespoon(s) white wine vinegar
  • 1 tablespoon(s) vegetable oil
  • 2 teaspoon(s) dijon mustard
  • 1/2 teaspoon(s) cracked black pepper
  • 1/4 teaspoon(s) salt
  • 2 cup(s) cooked corkscrew pasta (4 oz uncooked)
  • 1/2 cup(s) (2 oz) shredded reduced fat Monterey Jack cheese
  • 2 tablespoon(s) slivered almonds toasted and finely chopped
  • 2 tablespoon(s) fresh cilantro minced
  • 1 (15 oz) can(s) black beans rinsed and drained

Preparation

  1. Combine the first 8 ingredients; stir well with a whisk. Add pasta and remaining ingredients; toss. Cover; chill thoroughly.
January 2013

This recipe is a personal recipe added by CNewling and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Monterey Pasta Salad with Almonds Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy