Mexican Pasta Salad

Name: Mexican Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 8 oz 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 cup halved cherry tomatoes; 2 large avocados (peeled, pitted, and diced); 3 green onions (thinly sliced); 1 large jalapeno (cored, seeded, and diced); 1/3 cup chopped cilantro; 1/2 cup crumbled feta cheese; 3/4 cup nonfat plain Greek yogurt; 2 tbsp extra-virgin olive oil; 1 tsp Tabasco (or similar hot sauce); 1/2 tsp kosher salt; 1/2 tsp chili powder; 1/4 tsp smoked paprika; Zest of 2 limes (plus 2 tablespoons freshly squeezed lime juice)

By Erin Clarke · WellplatedPublic

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Creamy Mexican pasta salad with corn, black beans, avocado, and a Southwestern yogurt dressing. Easy, healthy, and always a favorite!

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 8

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Recipe source

This recipe was taken from Mexican Pasta Salad · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

225 gwhole wheat pasta (bow tie, elbow, or similar)
2 cupcorn (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 cuphalved cherry tomatoes
2large avocados (peeled, pitted, and diced)
3green onions (thinly sliced)
1large jalapeno (cored, seeded, and diced)
0.33 cupchopped cilantro
0.5 cupcrumbled feta cheese
0.75 cupnonfat plain Greek yogurt
2 tbspextra-virgin olive oil
1 tspTabasco (or similar hot sauce)
0.5 tspkosher salt
0.5 tspchili powder
0.25 tspsmoked paprika
—Zest of 2 limes (plus 2 tablespoons freshly squeezed lime juice)

Steps

1
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.
2
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.
3
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.

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Per portion

Calories: ~156.5 kcal
Protein: ~7.5 g
Fat: ~15.6 g
Carbs: ~28.3 g
Fiber: ~4.2 g
Sodium: ~160.4 mg

3 ingredients still need USDA food links. corn (cut from the cob, or frozen and thawed (regular or fire roastd), or 1 (15-ouce) can, and drained), large jalapeno (cored, seeded, and diced), crumbled feta cheese, Tabasco (or similar hot sauce), chili powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Wheat

Partial · 13/16 ingredients linked