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Creamy Mexican Pasta Salad with corn, black beans, avocado, and a delicious Southwestern yogurt dressing. Easy, healthy, and always a favorite!
Ingredients
FOR THE PASTA SALAD:
8 ounces whole wheat pasta — bow tie, elbow, or similar
1 (15-ounce) can Simple Truth corn
1 (15-ounce) can Simple Truth 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
1/4 cup crumbled feta cheese
FOR THE DRESSING:
3/4 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
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Instructions
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.
Recipe Notes
Make the dressing and cook the pasta up to 1 day in advance. Toss together up to 4 hours before serving.
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