Tex-Mex Pasta Salad
Type: Side
Cuisine: Mexican
Prep Time:
Cook Time:
Total Time:
Serves: 12 servings
- 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
- 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)
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine pasta and salad ingredients in a large bowl. Toss to combine.
- For the dressing, combine all ingredients in a blender. Blend until completely smooth. Pour over salad and gently toss to combine. Serve immediately.
Serving Size: ~1 cup Calories: 200 Fat: 8 g Carbohydrates: 27 g Sodium: 190 mg Fiber: 8 g Protein: 8 g Cholesterol: 0 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2022/12/tex-mex-pasta-salad/
3.5.3226