Mexican Pasta Salad Recipe

Mexican Pasta Salad Recipe

  • 8 ounces Safeway SELECT Verdi Fusilli Pasta
  • 6 green onions, ends trimmed
  • 3 Roma tomatoes
  • 2 fresh jalapeno chilies
  • 1 red bell pepper
  • 1 cup minced fresh cilantro
  • 1 (8.5 ounce) can reduced-sodium kidney beans, rinsed and drained
  • 1/2 cup Safeway SELECT Verdi Red Wine Vinegar
  • 1 tablespoon Safeway SELECT Verdi Olive Oil
  • 2 tablespoons Safeway SELECT Verdi Grated Parmesan Cheese
  • Salt
  1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.
  2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapenos. Stem, seed, and cut the bell pepper into thin, short slivers.
  3. In a large bowl, combine the pasta, onions, tomatoes, jalapenos, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.
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