Mexican Pasta Salad

Name: Mexican Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 241 grams can reduced-sodium kidney beans, rinsed and drained; 2 fresh jalapeño chilies; 237 milliliters minced fresh cilantro; 6 green onions, ends trimmed; 2 Tbsps grated parmesan cheese; 227 grams dried fusilli or rotelle pasta; 227 grams red bell pepper (about; 59 milliliters red wine vinegar; 3 Roma tomatoes (about 1/2 lb. total); 1 Tbsp salad oil; 6 servings Salt

You can never have too many Mexican recipes, so give Mexican Pasta Salad a try. One serving contains 209 calories, 9g of protein, and 1g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. If you have wine vinegar, salad oil, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes.

Ingredients you will need

Pasta

Water

Drain, then rinse with cold water until cool; drain well.

Ingredients you will need

Water

While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeos. Stem, seed, and cut the bell pepper into thin, short slivers.

Ingredients you will need

Roma Tomato

Green Onions

Bell Pepper

Ground Meat

Pasta

In a large bowl, combine the pasta, onions, tomatoes, jalapeos, bell pepper, cilantro, and beans.

Ingredients you will need

Bell Pepper

Cilantro

Tomato

Onion

Beans

Pasta

Equipment you will use

Bowl

Add the vinegar, oil, and cheese; mix well.

Ingredients you will need

Vinegar

Cheese

Cooking Oil

Transfer to a serving platter. If desired, add salt to taste.

Ingredients you will need

Salt

Equipment

Bowl

Ingredients

Servings:

241grams

can reduced-sodium kidney beans, rinsed and drained 2

fresh jalapeño chilies 237milliliters

minced fresh cilantro 6

green onions, ends trimmed 2Tbsps

grated parmesan cheese 227grams

dried fusilli or rotelle pasta 227grams

red bell pepper (about 59milliliters

red wine vinegar 3

Roma tomatoes (about 1/2 lb. total)1Tbsp

salad oil 6servings

Salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.