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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad. | 2. Pasta -- Simply cook in good salted water according to package directions. | 3. Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions. | 4. Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing. | 5. Serve -- ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elbow macaroni	12	ounces		302.6	0.0	67.32	1.7
green pepper	2		chopped	47.6	11.0432	2.0468	0.4046
red pepper	2		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
sharp cheddar cheese	5 -6	ounces		0.0	0.0	0.0	0.0
salsa	1/2 - 2/3	cup		0.0	0.0	0.0	0.0
cream	6 -8	tablespoons	sour used	0.0	0.0	0.0	0.0
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424
lime	2		zested	-	-	-	-
cilantro	2/3	cup	chopped	2.4533	0.3915	0.2272	0.0555
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.