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Taco Tortellini Salad

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Taco Tortellini Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Looking for a tasty Mexican dinner using Kidney Beans and Old El Paso® Thick 'n Chunky salsa? Then check out this great pasta veggie salad - ready in just 30 minutes.

Ingredients

1
(9-oz.) pkg. refrigerated cheese tortellini
1
(15.5-oz.) can kidney beans, drained, rinsed
1
medium tomato, seeded, coarsely chopped
1/2
medium green bell pepper, coarsely chopped
2
tablespoons sliced ripe olives
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1/3
cup purchased reduced-calorie thousand island salad dressing
1/2
teaspoon cumin
1/2
cup crushed tortilla chips, if desired

Directions

  • 1 Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
  • 2 Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.
  • 3 Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips.
Tips  

To reduce fat, use nonfat thousand island dressing and baked tortilla chips.

For a lightly spiced salad, use mild salsa. To turn up the heat, use hot salsa.

Line the plates with tortilla chips; spoon the salad over the chips. Garnish each serving with fresh cilantro.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
380
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
3g
15%
)
Cholesterol
35mg
12%
Sodium
800mg
33%
Total Carbohydrate
56g
19%
(
Dietary Fiber
8g
32%
,
Sugars
7g
)
Protein
16g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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