Mexican street-style pasta salad
9
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
White pasta, dry
160 g
Calorie controlled cooking spray
4 spray(s)
Sweetcorn, tinned, drained
285 g
Red pepper
1 medium
Black beans in water
380 g
Avocado
150 g
Spring Onions
3 medium
Coriander, fresh
3 tablespoon(s)
Chilli, green or red
1 individual
Reduced Fat Mayonnaise
30 g
0% fat natural Greek yogurt
30 g
Paprika
¼ teaspoon(s), level
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Light feta cheese
65 g
Instructions
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.
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