Mexican Pasta Salad - 4 servings
Preparation: 8 min. Cooking: 8 min. Total: 16 min.
-
1/2 lb rotini pasta, or other spiral pasta
-
2 tomatoes, seeded and diced
-
1-1/2 cups frozen corn, thawed
-
1-1/3 cups fresh carrots, shredded
-
1/4 cup red onions, chopped
-
1 Tbsp Dijon mustard
-
1 Tbsp lime juice
-
1 Tbsp jalapeno pepper, seeded and minced
-
3/4 tsp chili powder
-
3/4 tsp cumin seed
-
1 cup cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.
Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season to taste with salt and pepper.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 300 Cal |
1.8 g |
63 g |
11 g |
5.7 g |
7.7 g |
0 mg |
44 mg |
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Nutrients
| Calories |
300 Cal |
|
| Fat |
1.8 g |
|
| Carbs |
63 g |
|
| Protein |
11 g |
|
| Fiber |
5.7 g |
|
| Sugar |
7.7 g |
|
|
Fats
| Fat |
1.8 g |
|
| Fat, Sat. |
0.29 g |
|
| Fat, Mono. |
0.35 g |
|
| Fat, Poly. |
0.7 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
33 mg |
6% |
| Niacin |
6 mg |
38% |
| Panto. Acid |
0.63 mg |
13% |
| Riboflavin |
0.32 mg |
25% |
| Thiamin |
0.62 mg |
52% |
| Vitamin A |
7900 IU |
260% |
| Vitamin B6 |
0.34 mg |
21% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
18 mg |
20% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.98 mg |
6.5% |
| Vitamin K |
24 mcg |
20% |
|
Minerals
| Calcium |
45 mg |
4.5% |
| Copper |
0.26 mg |
29% |
| Fluoride |
22 mcg |
550% |
| Iron |
2.9 mg |
36% |
| Magnesium |
58 mg |
14% |
| Manganese |
0.78 mg |
11% |
| Phosphorus |
190 mg |
27% |
| Potassium |
590 mg |
13% |
| Selenium |
36 mcg |
66% |
| Sodium |
44 mg |
2.9% |
| Zinc |
1.3 mg |
12% |
|
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