Southwestern Pasta Salad

Michelle Murphy

1 (13.25-oz) box penne pasta (I love Dreamfield's Healthy Carb Living Pasta)

1 (15-oz) can black beans, rinsed and drained

1 (11-oz) can corn with red & green bell peppers

½ orange bell pepper, chopped

¼ c. cilantro, chopped

3 green onions, sliced

5-oz. cherry tomatoes, halved

2 avocados, pitted and halved

3 green onions

3 cloves garlic, minced

½ tsp. cumin

3 Tbsp. fat free plain Greek yogurt

juice of ¼ lime

¾ cup fat free milk

¼ to ½ tsp. taco seasoning packet (or homemade)

¼ tsp. pepper

½ tsp. salt

Cook pasta according to package directions. Drain and rinse with cold water. Pour into a large bowl. Add black beans, corn, bell pepper, cilantro, green onions, and cherry tomatoes. Toss.

In a food processor or blender, combine avocados, green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning. Pulse until combined and creamy. If too thick, add a little more milk. Taste and add salt and pepper.

Serve with pasta salad either by drizzling with sauce (as shown) or toss to coat pasta and veggies. Enjoy!

Page footer