Crunchy colorful vegetables are the highlight of this soutwestern-inspired pasta salad, which can be served at room temperature or chilled. The creamy dressing is made with spinach, cilantro and almonds, and has a touch of zesty crushed red pepper--be prepared for a flavor explosion in every bite!

Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • For dressing, combine fresh spinach, cilantro, almonds, water, oil, salt, crushed red pepper, and ground pepper in a blender or food processor. Cover and blend or process until smooth. Add sour cream. Cover and blend or process just until combined. Set aside.

  • Cook pasta according to package directions. Drain pasta and rinse with cold water; drain again. Transfer to a large bowl. Add jicama, zucchini, bell pepper, corn, and radishes. Add dressing; toss gently to coat.

  • Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.

Nutrition Facts

1 1/6 cup
130 calories; protein 5g; carbohydrates 18.2g; dietary fiber 2.5g; sugars 1.4g; fat 4.6g; saturated fat 0.8g; cholesterol 2.8mg; vitamin a iu 1460.5IU; vitamin c 29.8mg; folate 33.8mcg; calcium 40.4mg; iron 1.4mg; magnesium 18.4mg; potassium 170.7mg; sodium 219.3mg.

1 fat, 1 starch, 1/2 vegetable