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Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
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Drain the pasta, and rinse it immediately with cold water to cool it quickly. If you can't find ditalini pasta, substitute tubetti or small elbow macaroni.

Nancy Hughes
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups pasta and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.

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  • Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.

Nutrition Facts

214 calories; calories from fat 30%; fat 7.1g; saturated fat 1.1g; mono fat 4.4g; poly fat 0.9g; protein 7.3g; carbohydrates 35.5g; fiber 7.2g; iron 2.4mg; sodium 656mg; calcium 47mg.
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