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  • Chili Pasta Salad

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    Chili Pasta Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 ounce uncooked medium dry pasta shells (1/2 c.)
    • 1 can vegetarian chili (15 ounce) or possibly turkey chili with beans
    • 1 can whole kernel corn w/ red and green peppers (11 ounce) liquid removed
    • 4 c. romaine lettuce shredded
    • 1/4 c. cheddar cheese shredded
    • 1/4 c. sliced green onions light lowfat sour cream corn chips optional

    Directions

    1. Cook pasta according to package directions; drain. In same pan, combine pasta, chili and corn. Cook over medium heat till heated through (2-3 min). For each salad, place 1 c. lettuce on salad plate. Top with 1 c. chili mix, 1 Tbsp. cheese and 1 Tbsp. green onion. Serve with lowfat sour cream and chips.
    2. of FF cheese).
    3. NOTES : When I made it, I used the already-shredded ff cheese and a bag of the Italian salad mix that made it even easier (but I did have to tear the lettuce into smaller pcs). It would be simple to double or possibly triple the batch.

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