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Southwest Pasta Salad
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Southwest Pasta Salad

20 Minutes
20 Min Prep
20 Min Cook
Did someone say tortellini and black beans? Don't mind if we do. Let's make a cheesy corn and pasta salad with some serious Southwest flavor!
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (8 oz.) dried cheese tortellini, uncooked
1 can (15.5 oz.) black beans, rinsed
1 red pepper, chopped
1 cup frozen corn, thawed
1 pkg. (8 oz.) KRAFT Pepper Jack Cheese, cut into 1/2-inch cubes
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
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Let's Make It
1
Cook pasta as directed on package, omitting salt; drain. Cool.
2
Combine beans, vegetables and cheese in large bowl.
3
Add pasta and dressing; mix lightly.
Kitchen Tips
Special Extra
Sprinkle lightly with KRAFT Grated Parmesan Cheese just before serving.
Substitute
Prepare using 2-1/2 cups frozen cheese tortellini.
Special Extra
For added flavor, substitute kernels cut from 2 grilled ears corn on the cob for the frozen corn.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 280mg
12%
Total Carbohydrates 16g
6%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 7g
14%
Vitamin A
8%
Vitamin C
15%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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