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      RECIPE TITLE "Tex-Mex Pasta Salad" Author: Fernanda

    yields5/6 people time20 minsdifficultyvery easy


    • 1 pound tricolor corkscrew pasta;
    • 3 tablespoons olive oil;
    • 3 tablespoons nonfat chicken or vegetable broth;
    • 5 tablespoons white wine vinegar;
    • 3 tablespoons nonfat low-sodium tomato sauce;
    • 2 cloves garlic, minced;
    • 1 tablespoon chili powder;
    • 1 teaspoon salt;
    • 1/4 teaspoon dried oregano;
    • 1/2 cup finely chopped onion;
    • 1/2 green pepper, finely chopped;
    • 1 cup frozen corn, thawed;
    • 1/4 cup chopped fresh parsley;
    • 1 can (4 ounces) green chili peppers, chopped;
    • (wear plastic gloves when handling) 4 ounces pimentos, sliced;
    • 1 can (15 ounces) kidney beans, rinsed and drained;
    • 4 ounces low-fat Cheddar cheese, cubed;
    • 1 tablespoon finely chopped;
    • fresh cilantro;
    • Freshly ground black pepper, to taste.


    1. Cook the pasta in a large pot of boiling water for 4 to 8 minutes, or until al dente; do not overcook.
    2. In a small cup, whisk together the oil, broth, vinegar, tomato sauce, garlic, chili powder, salt and oregano. Set aside.
    3. In a large bowl, combine the onions, green peppers, corn, parsley, chili peppers, pimentos, beans, Cheddar, cilantro and black pepper.
    4. Stir in the pasta. Pour in the oil mixture and toss gently to combine.

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