Source: Campbell's Recipes

Santa Fe Fresh & Colorful Pasta Salad
Seasoned vegetable juice makes a flavorful dressing for this southwestern-style pasta salad packed with corn, green onions, peppers and cilantro.
Serves: 8 servings (1 cup each)
Prep Time: 30 minutes
Cook Time:


1 1/4 cups V8® 100% Vegetable Juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon Paprika
1/4 teaspoon ground black pepper
1/2 cup grated parmesan cheese
1/2 cup yellow whole kernel corn
1/3 cup chopped fresh cilantro leaves
1/4 cup chopped green onion
2 tablespoons diced red pepper
1 tablespoon diced green pepper
1 package (16 ounces) corkscrew-shaped pasta, cooked and drained (about 8 cups)

Stir the juice, oil, vinegar, chili powder, paprika, black pepper, cheese, corn, cilantro, onion, red pepper and green pepper in a large bowl. Refrigerate until the pasta is done.
Toss the pasta with the juice mixture. Refrigerate for at least 2 hours.

Nutritional Values per Serving using V8 100% Vegetable Juice: Calories 282, Total Fat 6g, Saturated Fat 2g, Cholesterol 6mg, Sodium 200mg, Total Carbohydrate 46g, Dietary Fiber 3g, Protein 11g, Vitamin A 17%DV, Vitamin C 28%DV, Calcium 9%DV, Iron 12%DV

Tip: You can also add diced cooked chicken breast or Swanson® Premium White Chunk Chicken Breast, drained, to this recipe.