Mexican Pasta Salad with Tex-Mex Dressing
Ingredients
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 2 tbsp Fajita Seasoning or Taco Seasoning
- 4 cups chopped mixed veggies, in season, your choice.
- 1 can (14 oz /398 ml) kidney beans, drained and rinsed
- 1⁄2 lb (225 g) bite-sized pasta, cooked and cooled
Preparation
- In a large bowl, whisk together vinegar, olive oil, and seasoning.
- Add veggies, beans, and pasta.
- Toss to coat and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 330, Fat 16 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 38 g (Fiber 9 g, Sugars 5 g), Protein 10 g.