Monterey Pasta Salad with Almonds
From Cooking Light.
Yield: 4 servings ( Serving Size: 1 cup )
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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
- 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.
Monterey Pasta Salad with Almonds Recipe at a Glance
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