Makes 8 1-cup servings.
Mexican Macaroni Salad is a good dish for entertaining because it can be made ahead of time.
Ingredients :
1 (14.5-ounce) box of Barilla Plus rotini pasta
1 tablespoon finely grated lime peel
3 tablespoons fresh lime juice
1 (1.25-ounce) package taco seasoning mix
1 pint cherry or grape tomatoes, cut in half
1/2 cup sharp Cheddar cheese made with 2 percent milk, finely shredded
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 4.5-ounce) can chopped green chiles, drained
1/2 packet ranch salad dressing mix
1/4 cup low-fat buttermilk
1/4 cup fat-free milk
1/4 cup light mayonnaise
1/4 cup light sour cream
Directions :
1. Cook and drain pasta as directed on package. Rinse with cold water to cool, then drain again.
2. To make dressing, in a small bowl whisk together 1/2 packet of ranch salad dressing mix, buttermilk, fat-free milk, light mayonnaise and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
3. In a large bowl, toss cooked pasta with tomatoes, beans, cheese, green onions and green chiles. Pour dressing mixture over salad and toss gently to mix.
4. Cover and refrigerate for at least an hour before serving.
Per Serving:
Calories 305
Fat 7 g
Cholesterol 5 mg
Sodium 524 mg
Fiber 6 g
Carbohydrates 49 g
Protein 13 g
6 WW Points
Source: The Wichita Eagle via The Dallas Morning News Recipe Of The Day Mailer
Mexican Macaroni Salad is a good dish for entertaining because it can be made ahead of time.
Ingredients :
1 (14.5-ounce) box of Barilla Plus rotini pasta
1 tablespoon finely grated lime peel
3 tablespoons fresh lime juice
1 (1.25-ounce) package taco seasoning mix
1 pint cherry or grape tomatoes, cut in half
1/2 cup sharp Cheddar cheese made with 2 percent milk, finely shredded
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 4.5-ounce) can chopped green chiles, drained
1/2 packet ranch salad dressing mix
1/4 cup low-fat buttermilk
1/4 cup fat-free milk
1/4 cup light mayonnaise
1/4 cup light sour cream
Directions :
1. Cook and drain pasta as directed on package. Rinse with cold water to cool, then drain again.
2. To make dressing, in a small bowl whisk together 1/2 packet of ranch salad dressing mix, buttermilk, fat-free milk, light mayonnaise and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
3. In a large bowl, toss cooked pasta with tomatoes, beans, cheese, green onions and green chiles. Pour dressing mixture over salad and toss gently to mix.
4. Cover and refrigerate for at least an hour before serving.
Per Serving:
Calories 305
Fat 7 g
Cholesterol 5 mg
Sodium 524 mg
Fiber 6 g
Carbohydrates 49 g
Protein 13 g
6 WW Points
Source: The Wichita Eagle via The Dallas Morning News Recipe Of The Day Mailer
