South of the Border Pasta Salad

South of the Border Pasta Salad

Cravings for some Mexican food that even meets your need to keep the Cholesterol low? Try this Mexican-style pasta salad. It tastes better just 'south of the border'.

• 1/2 lb. rotini or other spiral pasta
• 2 tomatoes, seeded and diced
• 1-1/2 cups frozen corn, thawed
• 2 carrots, shredded
• 1/4 cup red onion, chopped
• 1 Tbs. Dijon mustard
• 1 Tbs. lime juice
• 1 Tbs. jalapeño pepper, seeded and minced
• 3/4 tsp. chili powder
• 3/4 tsp. ground cumin
• 1 cup fresh 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.

Nutrional data per serving: calories 465, fat 2.5g, 5% calories from fat, cholesterol 0mg, protein 16.1g, carbohydrates 96.3g, fiber 6.5g, sugar 8.0g, sodium 115mg, diet points 8.7.

Preparation Time: 8 minutes
Cooking Time: 8 minutes