Mexican-style pasta salad
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Zingy lime, avocado, black beans and jalapeño – these classic Mexican ingredients combine in this super-speedy salad that’s perfect for a weekday lunch.
Ingredients
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
Avocado
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
Jalapenos
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)
Instructions
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.
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