South-of-the-Border Pasta Salad

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  • 30|min prep time
  • 30|min total time
  • 12 ingredients
  • 16 servings

Salad

9
oz. (1 1/3 cups) uncooked orzo or rosamarina (rice-shaped pasta)
1
ear fresh corn, husk removed
1
(15-oz.) can Green Giant™, Old El Paso™ or Progresso™ Black Beans, drained, rinsed
4 1/2
oz. (1 cup) cubed hot pepper Monterey Jack cheese
1
cup diced peeled jicama
1/2
cup chopped green bell pepper
2
green onions, sliced
1
medium tomato, cubed

Dressing

1/4
cup chopped fresh cilantro
1/4
cup mayonnaise
1/4
cup sour cream
1/4
teaspoon salt

Directions

  1. 1 Cook pasta to desired doneness as directed on package, adding ear of corn during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  2. 2 Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well.
  3. 3 Cut corn from cob with sharp knife; add to salad. Add cooked pasta; mix well. Add dressing to salad; toss gently to coat.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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