Lunch: Taco Pasta Salad
Recipe by Lindsay Funston A new addition for Taco Tuesdays.
Ingredients
1 lb. rigatoni
2 c. shredded Mexican cheese
1 15-oz jar salsa
1 15-oz can black beans, rinsed
1 c. corn kernels, fresh, canned, or frozen and thawe
1 avocado, diced
1/4 c. freshly chopped cilantro
2 tbsp. Hot sauce
Instructions
In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Drain and transfer to a large bowl.
Add salsa, cheese, salsa, black beans, corn, avocado, cilantro, and hot sauce to bowl and toss until combined.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
