Chili Pasta Salad Recipe
Servings: 4
Ingredients
- 2 ounce uncooked medium dry pasta shells (1/2 c.)
- 1 can vegetarian chili (15 ounce) or possibly turkey chili with beans
- 1 can whole kernel corn w/ red and green peppers (11 ounce) liquid removed
- 4 c. romaine lettuce shredded
- 1/4 c. cheddar cheese shredded
- 1/4 c. sliced green onions light lowfat sour cream corn chips optional
Directions
- Cook pasta according to package directions; drain. In same pan, combine pasta, chili and corn. Cook over medium heat till heated through (2-3 min). For each salad, place 1 c. lettuce on salad plate. Top with 1 c. chili mix, 1 Tbsp. cheese and 1 Tbsp. green onion. Serve with lowfat sour cream and chips.
- of FF cheese).
- NOTES : When I made it, I used the already-shredded ff cheese and a bag of the Italian salad mix that made it even easier (but I did have to tear the lettuce into smaller pcs). It would be simple to double or possibly triple the batch.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 26 | 14% |
| Total Fat 3.02g | 4% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 414mg | 17% |
| Potassium 541mg | 15% |
| Total Carbs 30.39g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.0g | 3% |
| Protein 9.85g | 16% |
