Fiesta Pasta Salad
INGREDIENTS:
3 c Mostaccioli pasta; uncooked
1/2 ts Olive oil
1 c Onions; chopped
1 c Red and green bell peppers;
-chopped
3 c Homemade Spaghetti Sauce
15 1/2 oz Dark red kidney beans;
-drained and washed
1/3 c Water
1 pk Taco seasoning mix
1/2 c Low-fat Monterey jack
-cheese; grated
3 c Mostaccioli pasta; uncooked
1/2 ts Olive oil
1 c Onions; chopped
1 c Red and green bell peppers;
-chopped
3 c Homemade Spaghetti Sauce
15 1/2 oz Dark red kidney beans;
-drained and washed
1/3 c Water
1 pk Taco seasoning mix
1/2 c Low-fat Monterey jack
-cheese; grated
Cook pasta according to package directions; drain. Meanwhile, in large saucepan over medium heat, heat oil. Add onions and bell peppers. Cook 5 minutes, stirring occasionally, or until tender. Stir spaghetti sauce, kidney beans, water, and taco seasoning mix. Heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.