Mexican Pasta Salad

Preparation:  8 min. Cooking: 8 min. Total: 16 min.
Recipe photo
  • 1/2 Lb rotini pasta , or other spiral pasta
  • 2 tomatoes , seeded and diced
  • 1 1/2 Cup frozen corn , thawed
  • 1 1/4 Cup fresh carrots , shredded
  • 4 Tbsp red onions, chopped
  • 3 tsp Dijon mustard
  • 3 tsp lime juice
  • 3 tsp jalapeno pepper , seeded and minced
  • 3/4 tsp chili powder
  • 3/4 tsp cumin seed
  • 1 Cup cilantro , chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.

Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season to taste with salt and pepper.
Calories
300 Cal
Fat
1.9 g
Carbs
64 g
Protein
11 g
Fiber
5.8 g
Sugar
7.8 g
Cholesterol
0 mg
Sodium
88 mg


Nutrients

Fiber     5.8 g
Fat     1.9 g
Sugar     7.8 g
Carbs     64 g
Protein     11 g
Calories     300 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     0.5 g
Fat, Sat     0.3 g
Fat, Trans     0 g
Fat, Percent     5.7 %

Vitamins

Vitamin, K     24 mcg     20 %
Vitamin, A     7900 IU     260 %
Vitamin, B12     0 mcg     0 %
Niacin     6 mg     38 %
Riboflavin     0.3 mg     25 %
Vitamin, C     18 mg     20 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     1 mg     6.6 %
Panto, Acid     0.6 mg     13 %
Choline     34 mg     6.1 %
Thiamin     0.6 mg     53 %

Minerals

Calcium     47 mcg     4.7 %
Phosphorus     190 mg     27 %
Magnesium     60 mg     14 %
Copper     0.3 mcg     29 %
Fluoride     22 mcg     550 %
Zinc     1.3 mg     12 %
Cholesterol     0 mg     0.4 %
Sodium     88 mg     5.9 %
Selenium     38 mcg     69 %
Manganese     0.8 mg     11 %
Potassium     600 mg     13 %
Iron     2.9 mg     36 %