Monterey Pasta Salad with Almonds

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<mx2 source= " MasterCook 5.0 " date= " April 28, 2000 " >

<Summ>

<Nam>

Monterey Pasta Salad with Almonds

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<RcpE name= " Monterey Pasta Salad with Almonds " author= " Cooking Light 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Monterey Pasta Salad with Almonds

 

Recipe By :Cooking Light 2000

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup green onions -- minced

1 tablespoon sugar

2 tablespoons lime juice

2 tablespoons white wine vinegar

1 tablespoon vegetable oil

2 teaspoons Dijon mustard

1/2 teaspoon cracked black pepper

1/4 teaspoon salt

2 cups rotini -- (corkscrew pasta) (

1/2 cup reduced fat Monterey Jack cheese -- shredded (2 ounces)

2 tablespoons almonds -- toasted, finely chop

2 tablespoons fresh cilantro -- minced

1 15-ounce can canned black beans -- rinsed and drained

 

Combine first 8 ingredients; stir well with a whisk. Add pasta and remaining

ingredients; toss.

 

Cover; chill thoroughly.

 

Calories 295 (27% from fat); fat 8.7g (sat 2.5g, mono 3g, poly 2.4g); protein

13.9g; carbohydrates 41g; fiber 3.9g; cholesterol 9mg; iron 2.8mg; sodium 480mg;

calcium 152.

 

Yield:

" 4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 357 Calories (kcal); 9g Total Fat; (22% calories from fat); 16g

Protein; 52g Carbohydrate; 5mg Cholesterol; 572mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Beans and cheese add protein to this dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " green onions " unit= " cup " qty= " 1/4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " sugar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " lime juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " white wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Dijon mustard " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " cracked black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " rotini " unit= " cups " qty= " 2 " >

<IPrp>

(corkscrew pasta) ( about 4 ounces)

</IPrp>

</IngR>

<IngR name= " reduced fat Monterey Jack cheese " unit= " cup " qty= " 1/2 " >

<IPrp>

shredded (2 ounces)

</IPrp>

</IngR>

<IngR name= " almonds " unit= " tablespoons " qty= " 2 " >

<IPrp>

toasted, finely chopped

</IPrp>

</IngR>

<IngR name= " fresh cilantro " unit= " tablespoons " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " canned black beans " unit= " 15-ounce can " qty= " 1 " >

<IPrp>

rinsed and drained

</IPrp>

</IngR>

<DirS>

<DirT>

Combine first 8 ingredients; stir well with a whisk. Add pasta and remaining

ingredients; toss.

</DirT>

<DirT>

Cover; chill thoroughly.

</DirT>

<DirT>

Calories 295 (27% from fat); fat 8.7g (sat 2.5g, mono 3g, poly 2.4g); protein

13.9g; carbohydrates 41g; fiber 3.9g; cholesterol 9mg; iron 2.8mg; sodium 480mg;

calcium 152.

</DirT>

</DirS>

<Yield unit= " cups " qty= " 4.000000 " />

<Note>

Beans and cheese add protein to this dish.

</Note>

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