Angela's Sombrero Pasta Salad
Delicious summer time pasta salad. I love making this during the school year (because I am a teacher) because I can easily take it to school for lunch. Yummy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 lb ground beef
- 1 pkg taco seasoning
- 1 can black beans rinsed
- 1 16 oz pkg spiral (vegetable) pasta cooked and drained
- 1 medium bell pepper (any color)
- 1 can mexi corn
- 10-15 grape tomatoes halved
- 2 cups finely shredded cheddar cheese (i love sharp cheddar)
- 1 16 oz catalina salad dressing (you could use the low fat version, but i use the original version)
- Carbohydrate 110.076317171146 g
- Cholesterol 81.95635116 mg
- Fat 36.2560406306226 g
- Fiber 21.7037316141192 g
- Protein 21.0175124551819 g
- Saturated Fat 9.7183838286755 g
- Serving Size 1 1 Serving (326g)
- Sodium 8471.23558508782 mg
- Sugar 88.372585557027 g
- Trans Fat 22.6076664531032 g
- Calories 797 calories
1. Brown hamburger meat and drain fat; add taco seasoning and cook according to the package directions. 2. Mix all ingredients together except the salad dressing. 3. When mixed well, you could pour the dressing all over the salad and mix well, BUT I like to leave it out and allow others to pour it on themselves or when I want to eat it freshly pour it on top. 4. Chill 1 hour before serving.
