Taco Pasta Salad
Ingredients
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
- 2 tsp Southwest seasoning
- 4 oz small shells pasta
- ½ cup frozen whole kernel corn
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup fresh salsa
- ½ cup shredded reduced-fat Mexican-blend cheese (or use Cheddar)
- ½ cup crushed tortilla chips
- 5 cups chopped romaine lettuce
Instructions
- Whisk together lime juice, oil, and seasoning.
- Cook pasta according to package directions, adding corn during last 3 minutes of cooking; drain.
- Combine pasta mixture, dressing, beans, salsa, cheese, and chips.
- Divide lettuce among serving plates; top with pasta salad.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
389
|
389
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 14 | 14 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 684 | 684 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
