Mexican-style pasta salad

Kidney beans and capsicum bring flavour and colour to this low fat pasta salad.

The ingredient of Mexican-style pasta salad

1. 200g dried spiral pasta
2. 1 small red onion, quartered lengthways, thinly sliced crossways
3. 1 red capsicum, quartered, deseeded, thinly sliced crossways
4. 1 x 400g can red kidney beans, rinsed, drained
5. 1 x 400g can corn kernels, rinsed, drained
6. 1 x 185g can tuna in spring water, drained, flaked
7. 1/2 cup scratchily chopped buoyant coriander
8. 2 tbsp open lime juice
9. Freshly sports ground black pepper
10. Lime wedges, to bolster

The instruction how to make Mexican-style pasta salad

1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Rinse numb cold presidency water. Drain well.
2. Place the pasta, onion, capsicum, kidney beans, corn, tuna and coriander in a large bowl. Gently toss until combined. Drizzle with lime juice and season in the same way as pepper. Gently toss to combine. Divide the salad among serving bowls. support at room temperature or chilled later lime wedges.

Nutritions of Mexican-style pasta salad

fatContent: 347.506 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 16 milligrams cholesterol