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Mexican-style pasta salad

Mexican-style pasta salad

Total Time
25 min
10 min
15 min
Zingy lime, avocado, black beans and jalapeño – these classic Mexican ingredients combine in this super-speedy salad that’s perfect for a weekday lunch.


Dry pasta

100 g, macaroni variety

Canned corn kernels, rinsed and drained

1 300g can, (buy 1 x 300g can)

Red capsicum

1 medium, finely chopped

Canned black beans, rinsed, drained

1 400g can


1 medium, buy one whole, coarsely chopped

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

¼ cup(s), finely chopped, plus extra to serve


1 individual, fresh, deseeded, finely chopped

Low-fat mayonnaise

30 g

99% fat-free, plain or natural yoghurt, unsweetened

1½ tbs

Smoked paprika

¼ tsp

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Reduced fat feta cheese

65 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a medium saucepan of boiling salted water following packet instructions, or until just tender. Drain, then rinse under cold running water. Drain again and set aside.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook corn and capsicum for 6-8 minutes, stirring occasionally, or until they begin to char. Remove from heat, season with salt and pepper and set aside to cool.
  3. Combine pasta, corn and capsicum mixture, beans, avocado, shallots, coriander and jalapeño in a large bowl.
  4. Combine mayonnaise, yoghurt, paprika, rind and juice in a small bowl, and season with salt and pepper. Drizzle over pasta salad and toss to combine.
  5. Scatter feta and extra coriander over salad to serve.