Healthy Mexican Pasta Salad

At the point when pasta salad goes on a figurative outing south of the boundary to Mexico, otherworldly things occur! This Mexican Pasta Salad has corn, dark beans, cilantro and stew pepper and the most delightful rich dressing. It's a scrumptious barbecue side dish you'll make the entire summer!

Culinary expert tried and adoringly supported by potluck participants and hungry youngsters, this 35-minute Mexican Pasta Salad recipe is a fiery interpretation of pasta salad. We love Mexican food around here so it was inevitable before we had a go at adding lime, cilantro, stew, dark beans and corn to pasta salad.

Ingredients

For the pasta salad dressing:

• 1/2 cup Greek yogurt, preferably fat free: helps keep it low in cals but nice and creamy
• 2 tablespoons mayonnaise: For richness and to make the dressing creamy
• 1 lime, juiced: sub in a vinegar of your choice if you don’t have it (just not balsamic)
• 1 tablespoon honey: helps balance the acidity of the dressing
• 1 tablespoon ground cumin
• 1 1/4 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika

For the Salad you’ll need:

• Bowtie pasta: Or another medium pasta shape like rotini or cavatapi
• 1 15–ounce Black beans: 1 can, drained and rinsed
• 1 Fresh jalapeño pepper: minced. Remove seeds to make it less spicy
• Corn: Fresh corn cut off the cob, 1 cup frozen and thawed or canned and drained all work
• Cherry tomatoes: cut in half
• 1/2 cup Cilantro: chopped (skip it if you don’t like cilantro)
• 1/4 cup finely diced Red onion: Finely diced, or you could use green onions

Instructions

Step 1: Cook pasta

Bring a huge pot of softly salted water up to a bubble. Add the pasta and cook it until it is still somewhat firm, as per the time indicated on the bundle guidelines. At the point when the pasta is done cooking, channel it and afterward wash it with cold water. This is significant in light of the fact that it will chill it off and furthermore flush away any starches that would make the pasta stay together.

Step 2: Make the dressing

In the mean time, whisk the yogurt and mayonnaise in a huge bowl. Add lime squeeze, honey and preparing and speed to join.

Step 3: Cleave the Vegetables and Mix it Together

Add the depleted and washed cooked pasta alongside the dark beans, jalapeno, sweet corn, tomatoes, new cilantro and red onion. Mix all that to consolidate and serve right away or chill.

Nutrition

SERVING SIZE: 1 cup
CALORIES: 187 cal
SUGAR: 5 g
SODIUM: 387 mg
FAT: 3 g
SATURATED FAT: 0 g
CARBOHYDRATES: 34 g
FIBER: 3 g
PROTEIN: 7 g