Mexican Pasta Salad Recipe
This easy Mexican Pasta Salad is perfect at any time of the year! Serve it on taco Tuesdays, summer parties, Cinco de Mayo or a weekday dinner - yum!
Servings: 8
Calories: 328kcal
Ingredients
- Pasta Directions:
- 12 oz bow tie pasta 12 oz. box
- 1 can corn drained
- 1 can black beans rinsed and drained
- 1 green bell pepper chopped
- 1 tomato chopped
- 1/2 cup yellow onion chopped (optional substitute red onion)
- 1/4 cup cilantro chopped
- 5 oz Feta cheese crumbled
- 1 small orange pepper sliced for topping
- 1 small red pepper sliced for topping
- Dressing Ingredients:
- 1 cup plain greek yogurt
- 1 tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions
- Pasta Directions:
- Add water to your pot and bring to a boil.
- Once water is boiling, add in pasta and cook until done.
- While pasta is cooking, drain the corn and black beans.
- Chop your green pepper, tomato, onion and cilantro set aside.
- Once the pasta is cooked, drain the water and add pasta to a large mixing bowl.
- Let the pasta cool for a few minutes, mixing occasionally so that the pasta doesn't become sticky and hard.
- Once pasta is cooled, add in corn, black beans, green pepper, tomato, onion, cilantro.
- Add the dressing and mix.
- Mix in the Feta cheese.
- Top with some more Feta cheese and cilantro and add some orange and red pepper slices for presentation.
- Refrigerate until ready to serve.
- Dressing Directions:
- In a medium bowl, combine all ingredients and mix with a whisk
- Set aside in the fridge till your pasta is ready.
Nutrition
Serving: 8servings | Calories: 328kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 213mg | Potassium: 480mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1067IU | Vitamin C: 42mg | Calcium: 139mg | Iron: 2mg