Monterey Pasta Salad with Almonds

From Cooking Light.

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


  • 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


  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.

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