Photo of Mexican street-style pasta salad by WW

Mexican street-style pasta salad

Points® value
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.


White pasta, dry

160 g, macaroni

Calorie controlled cooking spray

4 spray(s)

Sweetcorn, tinned, drained

285 g, 340g tin

Red pepper

1 medium, deseeded and diced

Black beans in water

380 g


150 g, peeled, stone removed and roughly chopped (150g prepared weight)

Spring Onions

3 medium, trimmed and thinly sliced

Coriander, fresh

3 tablespoon(s), finely chopped, plus extra, to serve

Chilli, green or red

1 individual, jalapeno, deseeded and finely chopped

Reduced Fat Mayonnaise

30 g

0% fat natural Greek yogurt

30 g


¼ teaspoon(s), level, smoked


1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Light feta cheese

65 g, crumbled


  1. Cook the pasta in a pan of boiling water to pack instructions. Drain, then rinse under cold running water. Drain again and set aside.
  2. Meanwhile, mist a large nonstick pan with cooking spray and put over a high heat. Add the sweetcorn and pepper and cook for 6-8 minutes, stirring occasionally, until they begin to char. Remove from the heat, season to taste and set aside to cool.
  3. Put the pasta, sweetcorn and pepper mixture, the black beans, avocado, spring onions, coriander and jalapeño in a large bowl and stir to combine.
  4. Combine the mayonnaise, yogurt, smoked paprika and the lime zest and juice in a small bowl, and season to taste. Drizzle over the pasta salad and toss to combine.
  5. Scatter the feta and extra coriander over the pasta salad, then serve.