A tasty pasta salad inspired by the flavours of the American Southwest.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Renée's Southwest Ranch Dip
1 Tbsp. 30%-less-sodium taco seasoning mix
3 cups rotini pasta, cooked, cooled
1 can (19 fl oz/540 mL) kidney beans, rinsed
1 can (12 fl oz/341 mL) corn, drained
1/2 cup each chopped green and red peppers
1/2 cup sliced black olives
1/2 cup each chopped celery and green onions
1 tomato, chopped
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Whisk dip and taco seasoning mix until blended.
Combine all remaining ingredients except cheese in large bowl. Add dip mixture; mix lightly.
Top with cheese.
Kraft Kitchen Tips!
Serve on lettuce leaf-covered plates.
This colourful pasta salad can be prepared ahead of time. Refrigerate up to 2 hours. Top with cheese just before serving.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 2.5 g
Cholesterol 20 mg
Sodium 510 mg
Carbohydrate 41 g
Fibre 5 g
Sugars 5 g
Protein 10 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.