Mexican Pasta Salad

• 1 can (14 1/2 Oz. Size) Mexican-style Stewed Tomatoes, Cut Up
• 12 ounces, weight Velveeta Mexican
• 12 ounces, weight Pasta, Cooked
• 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
• 1/2 cups Chopped Green Pepper
• 1/3 cups Sliced Black Olives
• 1/3 cups Sliced Green Onion

1. Drain tomatoes, reserving the liquid. Mix 2 tablespoons of reserved tomato liquid with cheese. Microwave on high for 2-3 minutes, stirring occasionally until cheese melts. Gradually blend in 1/3 cup reserved tomato liquid.
2. Add pasta and remaining ingredients. Toss and serve (warm or cold). Serves 8.
3. Gluten-free variation: use gluten-free pasta.
4. Nutrition: 251 calories, 11g fat, 6g saturated fat, 0g trans fat, 48mg cholesterol, 1031mg sodium, 27g carbs, 4g fiber, 7g sugar, 12g protein, 16% vit. A, 23% vit. C, 24% calcium, 13% iron.

tomatoes, weight pasta, kidney beans, green pepper, black olives, green onion

Taken from tastykitchen.com/recipes/salads/mexican-pasta-salad/ (may not work)