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Western roundup pasta salad

Preparation time: 20 minutes

 

1 1/2 cups dry tricolor wagon wheel pasta
1 cup frozen (defrosted) or canned (drained) whole kernel corn
1 cup canned, no-salt-added kidney beans, drained
1/4 cup chopped black olives
1/3 cup chopped fresh tomato
1/4 cup chopped green pepper
1/4 cup sliced green onion
1/2 cup low-fat grated Cheddar cheese
2 tablespoons lemon juice
3 tablespoons corn oil
1/2 teaspoon chili powder

Prepare pasta according to package directions by cooking it in boiling water. When pasta is tender, drain, rinse with cool water, and drain again. Place pasta in mixing bowl. Add corn, kidney beans, black olives, tomato, green pepper, green onion, and grated Cheddar cheese. Toss lightly to distribute ingredients. Whisk lemon juice, corn oil, and chili powder together in small bowl until blended. Pour dressing over pasta and toss. Pack in resealable plastic food containers and chill until serving time.

Yield: 7 portions
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 212
  Carbohydrate: 29 g
  Protein: 9 g
  Fat: 9 g
  Saturated fat: 1 g
  Sodium: 107 mg
  Fiber: 5 g
  Exchanges per serving: 1 1/2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat
  Carbohydrate choices: 2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

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