Mexican Pasta Salad
Our dietitians' favouriteMeals in a jar, salads on the go.
- Prep: 15 min
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
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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
Learn more about
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: | 24 % / 316 mg |
| Folate: | 53 % |
| Selenium: | 53 % |
| Phosphorus: | 27 % |
| Vitamin C: | 26 % |
