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Quick-and-Easy Mexican Pasta

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Quick-and-Easy Mexican Pasta

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total prep 490 calories/serving
This no-cook sauce is absolutely perfect for summer.


  • 1 pound rotelle (spiral) pasta
  • 1 can (about 10 ounces) red kidney beans
  • 1 can (3.25 ounces) pitted black olives, drained (3/4 cup)
  • 1 can (about 15 ounces) salsa-style chunky tomatoes
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (4 ounces) shredded Cheddar cheese


  • Cook pasta according to package directions.
  • Meanwhile rinse and drain beans and slice olives.
  • Drain pasta and transfer to a large serving bowl. Immediately stir in tomatoes, beans and olives. Top each serving with sour cream and cheese.