- 8 ounces rigatoni or penne pasta
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
- 1/2 cup chopped green pepper
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving. Yield: 9 servings.
Originally published as Black Bean Pasta Salad in Light & Tasty August/September 2001, p21
Reviews for Black Bean Pasta Salad
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Reviewed May. 8, 2011
"This is so easy to make and it's a nice change of pace from the usual mayo based macaroni salad or the Italian dressing based pasta salads. Would definately recommend trying."