Monterey Pasta Salad with Almonds

By dashy_65

Ingredients

• 1/4 C. chopped green onions
• 1 T. sugar
• 2 T. fresh lime juice
• 2 T. white wine vinegar
• 1 T. vegetable oil
• 2 t. Dijon mustard
• 1/2 t. cracked black pepper
• 1/4 t. salt
• 2 C. cooked rotini (corkscrew pasta) about 4 oz. uncooked
• 1/2 C. (2oz) shredded reduced-fat Monterey Jack cheese
• 2 T. finely chopped almonds, toasted
• 2 T. minced fresh cilantro
• 1 (15 oz) black beans, rinsed and drained

Details

Servings 4

Preparation

Step 1

Combine first 8 ingds. stir well with a whisk. Add pasta and remaining ingds; toss. Cover, chill thoroughly. 1 cup is a serving.

295 cal, 8.7g fat, 13.9g protein, 41g carb, 3.9g fiber, 480mg sodium