Mexican Pasta Salad

Mexican Pasta Salad Healthy Recipe

8 Servings 10 min Cook

Macros/Serving: 256 Calories


3 Cup small shells Macaroni
1 Can (303 x 406) Corn
1 Small Onions
1 Can Canned Black Beans
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Large whole (3" dia) Tomatoes
1 Tsp Olive Oil
1 Tsp Lemon Juice
1 Dash Pepper
1 Tbsp Garlic Powder
1 Sprigs Fresh Cilantro
1/2 Cup, shredded Cheddar Cheese


Cook the pasta according to package directions until al dente.

During approximately the last 2 minutes of cooking time, add the corn.

While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.

Drain the pasta and corn.

Rinse the pasta and corn in cold water until the mixture is cool or cold.

Add the pasta/corn mixture to the other ingredients and mix.

Before serving, sprinkle mixture with shredded cheese.