Description
This Mexican Pasta Salad is a vibrant, flavorful dish featuring tender bowtie pasta tossed in a creamy, spiced dressing with a medley of fresh and hearty ingredients. Perfect as a side dish or light meal, it’s easy to prepare and full of bold flavors!
Ingredients
- Pasta:
- 10 ounces bowtie pasta
- Dressing:
- ½ cup Greek yogurt (preferably fat-free)
- 2 tablespoons mayonnaise
- 1 lime, juiced
- 1 tablespoon honey
- 1 tablespoon ground cumin
- 1 ¼ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salad Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 jalapeño, minced (optional, to taste)
- 1 cup frozen (or fresh) corn, thawed
- 1 cup halved cherry tomatoes
- ½ cup chopped cilantro
- ¼ cup finely diced red onion
Instructions
1️⃣ Cook the pasta:
Cook the bowtie pasta according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
2️⃣ Prepare the dressing:
In a large bowl, whisk together the Greek yogurt and mayonnaise. Add the lime juice, honey, cumin, salt, chili powder, and smoked paprika. Whisk until smooth and well combined.
3️⃣ Combine pasta and dressing:
Add the cooked and cooled pasta to the bowl with the dressing. Stir gently to coat the pasta evenly.
4️⃣ Add the mix-ins:
Fold in the black beans, minced jalapeño (if using), corn, cherry tomatoes, chopped cilantro, and diced red onion. Stir until all ingredients are evenly distributed.
5️⃣ Serve or chill:
Serve the pasta salad immediately for a fresh, room-temperature dish, or cover and refrigerate for at least 30 minutes to let the flavors meld together.
Notes
- Adjust the spice level by adding more or less jalapeño and chili powder.
- This salad can be made a day ahead for convenience; just give it a good stir before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6–8