Southwest Pasta Salad

SS Classic feature — Made with Classic Suddenly Pasta Salad

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Prep Time

30 min

Ready In

30 min

Servings

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Ingredients

2 boxes Suddenly Salad® classic pasta salad
1/2 cup cold water
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1 can (15 oz) black or pinto beans, rinsed and drained
1 can (14.5 oz) diced tomatoes with jalapeños, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained
1/2 cup sliced ripe olives
1/2 cup chopped red, yellow or green bell pepper
1 medium avocado, peeled, cut into 1/2-inch cubes
8 oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)

Nutrition Facts

Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g, Trans FatMore Facts

Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g, Trans Fat 0g, Polyunsaturated Fat 1g, Monounsaturated Fat 7g, Omega-3 0g); Cholesterol 15mg; Sodium 920mg; Potassium 360mg; Total Carbohydrate 42g (Dietary Fiber 5g, Soluble Fiber 0g, Insoluble Fiber 3g, Sugars 6g); Protein 11g

Tips from the kitchen

Do-Ahead: Make this salad up to 24 hours before serving. Give it a stir before serving.

Instructions

Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.

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