Ingredients
8 ounces rigatoni or penne pasta1 jar (16 ounces) salsa1 can (15 ounces) black beans, rinsed and drained2 cups shredded reduced-fat Mexican cheese blend1/2 cup chopped green pepper1 small onion, chopped1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
