Vegetarian
Mexican Pasta Salad
Description
Creamy Mexican pasta salad with corn, black beans, avocado, and a Southwestern yogurt dressing. Easy, healthy, and always a favorite!
Ingredients
- 8 ounces whole wheat pasta bow tie, elbow, or similar
- 2 cup corn cut from the cob, or frozen and thawed (regular or fire roastd), or 1 (15-ouce) can, and drained
- 1 (15-ounce) can reduced sodium black beans drained and rinsed
- 2 cups halved cherry tomatoes
- 2 large avocados peeled, pitted, and diced
- 3 whole green onions thinly sliced
- 1 large jalapeno cored, seeded, and diced
- 1/3 cup chopped cilantro
- ½ cup crumbled feta cheese
- ¾ cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- Zest of 2 limes plus 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Tabasco or similar hot sauce
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
Directions
- Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.
- To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired.
- Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top. If time allows, chill for 2 hours prior to serving or enjoy immediately.
