- 1 pound elbow macaroni (450g)
Pasta salad add ins
- 6 green onions (sliced)
- 1 can baby corn (chopped) (14oz / 398g)
- 1 can black beans, drained and rinsed (15oz / 425g)
- 1 cup shredded Mexican cheese blend (120g)
Fill a large pot with cold salted water and bring to a boil. Once boiling add the pasta and cook til al dente.
Once cooked, drain, rinse under cold running water and set to one side.
Add all of the ingredients for the dressing into a large bowl and mix to combine.
Add the cooked pasta, sliced green onions, baby corn, black beans and cheese to the dressing.
Toss to combine.
- Cook the pasta in salted water. This adds flavor to the pasta, and without it, the final dish can end up quite bland.
- Take care not to overcook or undercook the pasta. Overcooked and your salad will be soft and mushy. It should be easy to eat, but still have a slight bite to it (al-dente).
- Rinse the cooked pasta under cold running water to stop the cooking. Hot pasta should not be added straight to the dressing.
Calories: 329kcal | Carbohydrates: 43g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 339mg | Potassium: 308mg | Fiber: 5g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 2mg