Mexican-style pasta salad
7
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, 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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