Creamy Southwest Vegetarian Pasta Salad
You won't miss the mayo in this Creamy Southwest Pasta Salad!
Servings: 8 servings
Ingredients
Pasta Salad
- 3/4 pound pasta, farfalle, macaroni, cavatappi, or shells
- 1 orange bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeds and ribs removed then minced
- 1 cup black beans, rinsed and drained
- 1/2 cup corn, fresh or frozen
- 1/4 cup packed cilantro leaves, chopped
- 1/2 cup crumbled queso fresco cheese
- Kosher salt and fresh ground black pepper to taste
Dressing
- 3/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 4 ounces diced green chiles
- 1 teaspoon honey
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander, optional
- Kosher salt, fresh ground black pepper and hot sauce to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse the pasta under cold water and set aside in a large serving bowl.
- In a small bowl whisk together all of the ingredients for the dressing. Taste for seasoning and refrigerate until ready to use.
- Prep all of the vegetables, add them to the pasta along with the beans and corn then stir together.
- Pour the dressing over the salad and add in the queso fresco and cilantro.
- Stir everything together until coated and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Notes
- For extra flavor try grilling the pepper, zucchini, jalapeño and corn.
Nutrition
Calories: 250kcal | Carbohydrates: 44g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 164mg | Fiber: 5g | Sugar: 5g