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Denise Ramey from Francesville, Indiana created this recipe by combining some of her favorite flavors and textures. Serve warmed tortilla chips on the side of this robust, crunchy pasta dish.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup (prepared with reduced-fat cheese and fat-free salad dressing) equals 254 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 738 mg sodium, 41 g carbohydrate, 5 g fiber, 11 g protein.
Originally published as Southwest Black Bean Pasta in Cooking for 2 Summer 2008, p18
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Reviewed on May. 30, 2011 by cathycooking
This was yummy. I tripled the recipe and used a whole can of black beans so I probably had more beans than the recipe called for. I used a southwest ranch/chipolte salad dressing, although not as much as was callled for in the recipe as I did not want it dripping in dressing. Will definitely make again.
Reviewed on Jul. 09, 2009 by jgfan
western dressing is a red dressing similar to catalina but maybe not as sweet.
Reviewed on Jul. 09, 2009 by ggcgirl
I don't recognise Western Salad Dressing. Can some one tell me what it is? Like Miracle Whip or? Thanks!
Reviewed on Jun. 25, 2009 by shmemily8
One of my favorite recipes. I like to use Southwest Ranch dressing instead.
Reviewed on Jun. 24, 2009 by Dinkles
This recipe is one of the best pasta dishes that I have had in a long time and it is even better a couple days later
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