Mexican Pasta


A great vegetarian dish with a kick!

Original recipe makes 4 servings


1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

  • PREP

    5 mins

  • COOK

    15 mins


    20 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  3. Toss sauce with cooked pasta and serve.


Calories: 358 kcal
Carbohydrates: 59.5 g
Cholesterol: 0 mg
Fat: 9.4 g
Fiber: 5.3 g
Protein: 10.3 g
Sodium: 589 mg