Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
576
Calories
23g
Protein
4g
Fat
120g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs large shell pasta, cooked
- 1 basket (pint?) cherry
- tomatoes, halved
- 1 to 2 c fresh corn kernels
- (or frozen and thawed)
- 1 sweet pepper (color of your
- choice), chopped
- 1 8oz can mild, chopped green
- chilis
- 1 16oz can kidney beans or
- equivalant amount cooked
- 1 small red onion, chopped
- 1 jar (~16oz?) of your
- favorite salsa
- =
Directions
1
Combine all ingrediants well and refrigerate at least several hours. The pasta will soak up the salsa, so you may need to add more just before serving if you like a "wetter" pasta salad
Recipe sourced from
fandom