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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Pasta Salad with Cilantro Cream Dressing

  • Mexican Pasta Salad
PREP: 30 minutes
COOK: 0 minutes
This salad is always a big hit at buffets and especially picnics. The amount of mayonnaise used allows the salad a longer storage time than that of the traditional pasta salad. If prepared in advance, store in the refrigerator. Just before serving, add one to two tablespoons of milk for a creamier consistency.


1 1/3 cup orzo pasta, or rosamarina pasta, uncooked
1 (14.5 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Mexican blend cheese
1 cup chopped green bell pepper
2 green onions, sliced thin
1 (28 ounce) can Redpack® Petite Diced Tomatoes, drained
1/4 cup chopped fresh cilantro
1/4 cup light mayonnaise
1/4 cup low fat sour cream
1 teaspoon salt


  • Cook pasta according to package directions. Drain and rinse with cold water to cool.
  • In a large mixing bowl combine all the salad ingredients.
  • In a small bowl combine all the dressing ingredients; blend well. Add dressing to salad and toss gently to coat.


Calories: 160 | Fat: 6.0g | Trans Fats: 0g | Cholesterol: 10mg | Sodium: 480mg | Carbohydrate: 22g | Fiber: 3g | Protein: 5g | Vitamin A: 8% | Vitamin C: 20% | Calcium: 8% | Iron: 6%


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