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Recipe tags: Mexican, Potluck, Refrigerator, Stove Top
Salads and salad dressings
Taco Pasta Salad

Recipe provided by DaVita patient, Gretchen, and submitted by DaVita dietitian Arlene from California.
Portions: 8
Serving size: 1 cup pasta salad, 1 cup lettuce
Ingredients
- 12 ounces penne pasta, uncooked
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tablespoons hot taco sauce, canned or bottled
- 1 large garlic clove, minced
- 1/2 cup canned green chilies, chopped
- 2 tablespoons sliced black olives
- 2 green onions, sliced
- 1/2 cup red bell pepper, chopped
- 1/2 cup Mexican cheese, shredded (optional)
- 8 cups iceberg lettuce, shredded
Preparation
- Cook the pasta according to package directions, omitting salt. Drain and rinse until cooled.
- In a small bowl, combine sour cream and salsa. Mix into the pasta.
- Add hot taco sauce, garlic, chilies and olives to pasta and stir.
- Sprinkle green onions and bell pepper over top of pasta mixture. Cover and refrigerate to chill.
- Before serving, sprinkle cheese on top of pasta salad (optional). For each serving, place 1-cup shredded lettuce on a salad plate. Top lettuce bed with 1-cup Taco Pasta Salad.
Nutrients per serving
- Calories: 230
- Protein: 8 g
- Carbohydrate: 36 g
- Fat: 6 g
- Cholesterol: 14 mg
- Sodium: 205 mg
- Potassium: 261 mg
- Phosphorus: 128 mg
- Calcium: 97 mg
- Fiber: 2.8 g
Renal and Renal Diabetic Food Choices
- 2 starch
- 1 vegetable, medium potassium
- 1 fat
Carbohydrate Choices
- 2-1/2
Helpful Hints
- Compare labels and choose the brands of salsa, green chilies, olives and taco sauce lowest in sodium.
- Look for queso anejo, a Mexican cheese that easily crumbles. If unavailable, buy the shredded cheese labeled "Mexican."
- Try making a wrap with flat bread or flour tortilla and Taco Pasta Salad with lettuce inside.


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