Taco Pasta Salad
Ingredients
- 3 oz small shell pasta (about ¾ cup)
- ¾ cup frozen whole kernel corn
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup fresh salsa
- ½ cup shredded reduced-fat Mexican-blend cheese
- 3 Tbsp cilantro-lime vinaigrette (such as Sam's Choice)
- ½ (6-oz) pkg multigrain tortilla chips
- ½ (9-oz) pkg chopped romaine lettuce
Instructions
- Cook pasta according to package directions, adding corn during last 2 minutes of cooking; drain and rinse with cold water.
- Toss together pasta mixture, beans, salsa, cheese, and vinaigrette in a bowl. Divide chips among 3 plates. Top with lettuce and pasta mixture.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
463
|
463
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 647 | 647 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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