MEXICAN PASTA SALAD

MEXICAN PASTA SALAD

This is a momentous day: the first summer pasta salad recipe! This creamy Mexican pasta salad marks the beginning of the holy season of picnics and treats, a barbecue on the back porch and days on the lake. My goal is to be as busy as possible, and not to be busy, and eat a lot of delicious food while I do this.

Over the weekend, Ben and I were fortunate enough to receive five of our best friends from college, along with their two little girls. Since no guest in our house is allowed to be hungry, I had planned several larger dishes, and at any time I filled the refrigerator with a small amount of basic products (for example, this Mexican pasta salad), and my friends brought the rest.

Whenever the time comes for food, we tear everything off the shelves of the refrigerator, pour our plates with a delicious mix of different dishes and take them to our backyard to feast. It was like attending a three-day refreshment party, with sunny weather, your best friends and no smartphones.

Creamy Mexican pasta salad with corn, black beans, avocado and delicious Southwest yogurt dressing. Easy, useful and always loved!

Ingredients

FOR PASTE SALAD:

8 oz whole wheat pasta - bow tie, elbow or similar

1 (15 ounces) can corn of simple truth

1 (15 ounces) can Simple Truth black beans - drained and rinsed

2 cups of cherry tomatoes in half

2 large avocados - peeled, pitted and diced

3 whole green onions - thinly sliced

1 large jalapeno - with a core, with seeds and diced

1/3 cup chopped cilantro

1/4 cup chopped feta cheese

FOR CLOTHES:

3/4 cup low fat plain Greek yogurt

2 tablespoons of olive oil

Zest of 2 limes - plus 2 tablespoons of 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

1. Cook the pasta according to the instructions on the packaging. Rinse with cool water, drain and place in a large serving bowl. Add corn, black beans, cherry tomatoes, avocados, chives, jalapenos and cilantro.
2. To make dressing in a small bowl or large measuring cup, mix Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder and smoked paprika. Try and add extra salt or spices as desired. Pour the paste with the mixture. Shake to coat, then sprinkle feta on top. If time permits, refrigerate for 2 hours before serving or enjoy immediately.

Recipe Notes

Make a dressing and make pasta in 1 day. Mix together 4 hours before serving.

This article is adapted from this site.