Tex-Mex Pasta Salad
Nutrition Information
  • Serves: 12 servings
  • Serving Size: ~1 cup
  • Calories: 200
  • Fat: 8 g
  • Carbohydrates: 27 g
  • Sodium: 190 mg
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 0 mg
Type: Side
Cuisine: Mexican
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
For the salad:
  • 8-ounces whole wheat pasta
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can summer crisp corn, drained
  • 1 jalapeno, seeds removed & diced
  • 4 green onions, chopped
  • 2-3 Roma tomatoes, chopped
  • ½ cup black olives, halved
  • ⅓ cup fresh cilantro, chopped
  • 2 Haas avocados, chopped
For the dressing:
  • ¾ cup plain Greek yogurt or Skyr
  • 2 tablespoons olive oil
  • Zest of 2 limes
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • ½ teaspoon chili pepper
  • ¼ teaspoon paprika
  • 1-2 tablespoons Tobasco (depending on desired heat)
Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. Combine pasta and salad ingredients in a large bowl. Toss to combine.
  3. For the dressing, combine all ingredients in a blender. Blend until completely smooth. Pour over salad and gently toss to combine. Serve immediately.
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