Mexican Pasta Salad
Ingredients
The pasta salad
-
8
ounces
whole wheat pasta (bow tie, elbow, or similar)
-
1
15-ounce can
corn
-
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)
-
⅓
cup
chopped cilantro
-
¼
cup
crumbled feta cheese
The dressing
-
¾
cup
nonfat plain Greek yogurt
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
zest of limes
-
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
Instructions
- Cook the pasta to al dente according to package instructions, then rinse with cool water and drain.
- In a large serving bowl, combine the pasta with corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.
- In a small bowl, mix together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika to make the dressing.
- Taste the dressing and adjust seasoning if necessary, then pour it over the pasta mixture.
- Toss everything to coat and sprinkle feta cheese on top.
- Chill for 2 hours before serving if time allows, or serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
309
Total fat
13g
Total carbohydrates
40g
Total protein
12g
Sodium
20mg
Cholesterol
6mg
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