Title: Chili Pasta Salad
Categories: None
Yield: 4 Servings

2 oz (1/2 cup) uncooked medium
-dried pasta shells
1 cn (15 oz) vegetarian or turkey
-chili with beans
1 cn (11 oz) whole kernel corn
-with red and green peppers,
-drained
4 c Shredded romaine lettuce
1/4 c Shredded cheddar cheese
1/4 c Sliced green onions
Light sour cream
Corn chips; optional

Source: Low Fat No Fat Cooking

Cook pasta according to package directions; drain. In same pan, combine
pasta, chili and corn. Cook over medium heat until heated through (2-3
minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1
cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve
with sour cream and chips.

Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg
chol, 610 mg sodium (these are from the recipe, not with my substitution of
FF cheese). Posted to Digest eat-lf.v097.n191 by BunnyMama@aol.com on Jul
28, 1997