Mexican-style pasta salad

Cooking Salads Mexican-style pasta salad

Kidney beans and capsicum bring flavour and colour to this low fat pasta salad.

Lables: Low fat Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Rinse under cold running water. Drain well.
  2. Place the pasta, onion, capsicum, kidney beans, corn, tuna and coriander in a large bowl. Gently toss until combined. Drizzle with lime juice and season with pepper. Gently toss to combine. Divide the salad among serving bowls. Serve at room temperature or chilled with lime wedges.

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200g dried spiral pasta
1 small red onion, quartered lengthways, thinly sliced crossways
1 red capsicum, quartered, deseeded, thinly sliced crossways
1 x 400g can red kidney beans, rinsed, drained
1 x 400g can corn kernels, rinsed, drained
1 x 185g can tuna in spring water, drained, flaked
1/2 cup coarsely chopped fresh coriander
2 tbsp fresh lime juice
Freshly ground black pepper
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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