Ever caught yourself mulling over what dish would steal the show at a potluck? Or make a delicious side dish for a Mexican main or a tasty lunch? Enter: Mexican pasta salad! It's got everything - creamy avocados, sweet corn, hearty black beans, crunchy green peppers, red onions, and tender pasta—all drenched in a dreamy chipotle lime dressing!
Ingredients
Mexican Pasta Salad
8ouncesdried pasta
2cupsfrozen corn, thawed
2cupshalved cherry tomatoes
15ouncecan of black beans, drained and rinsed
¼cupminced red onion
¼cupchopped cilantro
1green pepper, minced
1avocado, diced
1jalapeño, finely minced
Chipotle Lime Dressing
¾cupgreek yogurt, see notes
½cuplime juice, fresh is best
¼cupavocado oil, or another neutral-flavored oil
3tablespoonsadobo sauce, the sauce that comes in jars of chipotle peppers
1teaspoonEACH: oregano and sea salt
½teaspoonblack pepper
1clovegarlic, finely minced
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta to the pot and cook according to the package directions, until the pasta is al dente. Drain and set aside.
8 ounces dried pasta
While the pasta is cooking, add all the chipotle lime dressing ingredients to a 2-cup mason jar and shake to mix.
¾ cup greek yogurt, ½ cup lime juice, ¼ cup avocado oil, 3 tablespoons adobo sauce, 1 teaspoon EACH: oregano and sea salt, ½ teaspoon black pepper, 1 clove garlic
Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapeño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.
2 cups halved cherry tomatoes, 15 ounce can of black beans, ¼ cup minced red onion, ¼ cup chopped cilantro, 1 green pepper, 1 avocado, 1 jalapeño, 2 cups frozen corn
Notes
The dressing will taste quite salty. This is ok as it is the salt for the entire pasta salad.For a richer flavor, use ½ cup yogurt + ¼ cup mayonnaise.Chickapea Pasta Spirals are a great gluten-free option.