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Photo of Mexican-style pasta salad by WW

Mexican-style pasta salad

7
Points® value
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, dinner, or seasonal picnic.

Ingredients

Uncooked macaroni

3 oz

Canned corn

300 gm, (1 can), rinsed and drained

Red bell pepper

1 medium, finely chopped

Canned black beans

400 gm, (1 can), rinsed and drained

Avocado

1 medium, coarsely chopped

Shallots

3 medium, thinly sliced

Cilantro

¼ cup(s), finely chopped, plus extra for garnish

Jalapeño pepper

1 medium, deseeded, finely chopped

Light mayonnaise

2 tbsp(s)

Plain fat free yogurt

1½ tbsp(s)

Smoked paprika

¼ tsp(s)

Lime zest

1 tsp(s)

Fresh lime juice

1 tbsp(s)

Reduced-fat feta cheese

2 oz, crumbled

Cooking spray

5 spray(s)

Instructions

  1. Cook pasta in a medium pot of boiling, salted water following package 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 pepper 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 pepper mixture, beans, avocado, shallots, cilantro and jalapeño in a large bowl.
  4. Combine mayonnaise, yogurt, paprika, lime zest and juice in a small bowl, and season with salt and pepper. Drizzle over pasta salad and toss to combine.
  5. Garnish with feta and extra cilantro and serve.

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