MEXICAN Pasta Salad
FOR THE PASTA
SALAD:
- ·
8 ounces pasta (bow tie, elbow, or
similar)
- ·
1 (15-ounce) can corn, or two fresh
ears of corn
- ·
1 (15-ounce) can black
beans
- ·
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 Sriracha
- ·
1/2 teaspoon salt
- ·
1/2 teaspoon chili powder
- ·
1/4 teaspoon smoked paprika
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. 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.
·
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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