Name: Taco Pasta Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 10 servings
Cuisine: mexican
Ingredients: 4 cup gluten free rotini (rinsed); 2 cup cherry tomatoes (sliced in half); 1 can corn; 1 can black beans (rinsed); 4 null scallions (chopped); 1 cup chunky salsa; 0.75 cup taco sauce; 0.5 tbsp onion powder; 0.5 tbsp garlic powder; 1 tsp cumin; 1 tsp chili powder; 1 pinch cayenne pepper

Instructions

Show units in method

1

In a large bowl, combine the cooked gluten free rotini (4 cups), cherry tomatoes (2 cups), corn (1 can), black beans (1 can), scallions (4), chunky salsa (1 cup), taco sauce (0.75 cup), onion powder (0.5 tbsp), garlic powder (0.5 tbsp), cumin (1 tsp), chili powder (1 tsp) and cayenne pepper (1 pinch).
2

Toss all ingredients together until the pasta and vegetables are fully coated in the sauce.
3

Refrigerate for at least minutes (15) before serving. Serve chilled.

Nutrition Facts

Per portion

Divide into portions:

225

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Fiber 7 g

Sugars 7 g

Micronutrients

iron

2mg

96% DV

sodium

299mg

130% DV

calcium

13mg

10% DV

potassium

303mg

65% DV

vitamin a

38mcg

43% DV

vitamin c

11mg

120% DV

vitamin k

23mcg

193% DV