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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 6 servings |
||
| Calories 387 | ||
| Calories from Fat 115 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 454mg | 18% | |
| Potassium 405mg | 11% | |
| Total Carbohydrate 56.5g | 18% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 3.3g | ||
| Protein 12.4g | 24% | |
Ingredients
- 8 ounces elbow macaroni, uncooked
- 3/4 cup mayonnaise
- 1/2 cup chili sauce or taco sauce
- 2 tablespoons vinegar
- 1-2 teaspoon chili powder
- 1/2 teaspoon onion salt
- 4-5 drops hot sauce
- 14 ounces red kidney beans, drained
- 1/2 cup sliced pitted ripe olives
- 1/4 cup sliced green onion
Directions
1
Cook pasta according to package directions. Rinse with cold water to cool quickly, drain well.2
Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt and hot sauce.3
Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate.
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