2/3 cup Kraft Calorie-Wise Rancher's Choice Dressing
2 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. ground cumin
3 cups whole wheat rotini pasta, cooked, rinsed and cooled
1 can (19 fl oz/540 mL) black beans, rinsed
4 cups loosely packed baby spinach leaves
1 tomato, chopped
1 cup Kraft Tex Mex Light Shredded Cheese*
MIX first 4 ingredients in large bowl.
ADD remaining ingredients; mix lightly.
Give pasta salad a flavourful twist with this recipe that provides an excellent source of vitamin A from the spinach.
Serve with a small apple, 1 Jell-O Refrigerated Strawberry Gelatin Cup (92 g) and 1 cup 1% chocolate light soy milk to complete the meal. Be sure to pack everything in an insulated lunch bag with a small ice pack if you are sending it to school!
Salad can be made ahead of time. Refrigerate until ready to serve. Or, freeze 1-cup portions in freezer-weight resealable plastic bags. Remove from freezer just before packing in an insulated lunch bag. By lunchtime, the salad should be thawed and ready to be enjoyed.
Serving Size = 1 cup (250 mL)