Mexican Pasta Salad

Meals in a jar, salads on the go.

  • Prep: 15 min
Yields 1
mexican pasta salad

Ingredients

  • SALAD DRESSING
  • 2 tbsp (30 mL) sour cream

  • 2 tbsp (30 mL) salsa (mild, medium or hot)
  • VEGETABLES AND FRUIT
  • 1/4 cup (60 mL) diced avocado

  • 4 cherry tomatoes halved

  • 1/4 cup (60 mL) diced English cucumber
  • 2 tbsp (30 mL) frozen corn kernels
  • PROTEIN
  • 1/4 cup (60 mL) cubed Canadian Cheddar
  • 1/4 cup (60 mL) canned mixed beans (reduced sodium) rinsed
  • GRAINS AND GREENS
  • 1/2 cup (125 mL) cooked fusilli pasta

Preparation

Make the salad dressing.


Prepare the salad fixings.


Place all the ingredients in a jar in the following order: Salad dressing
 Firm vegetables and fruit (cherry tomatoes, cucumber, onion, corn, celery, apple, grapes)
 Soft vegetables and fruit (avocado, mushrooms, orange)  Protein
 Grains and greens 

Cover tightly with the lid and refrigerate. Keeps up to 2 days. 

When it’s time to eat, simply toss and enjoy!

Salad dressing


Firm vegetables and fruit (cherry tomatoes, cucumber, onion, corn, celery, apple, grapes)


Soft vegetables and fruit (avocado, mushrooms, orange) 

Protein


Grains and greens 

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 414 Calories
Protein: 18 g
Carbohydrate: 41 g
Fat: 22 g
Fibre: 7.8 g
Sodium: 577 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 29 % / 316 mg
Selenium: 53 %
Folate: 53 %
Phosphorus: 27 %
Vitamin C: 26 %