Mexican Pasta Salad

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

pasta salad mexican

subheading: FOR THE PASTA SALAD:

8 ounces whole wheat pasta bow tie, elbow, or similar

1 (15-ounce) can corn

1 (15-ounce) can reduced sodium black beans drained and rinsed

2 cups halved cherry tomatoes

2 large avocados peeled, pitted, and diced

3 whole green onions thinly sliced

1 large jalapeno cored, seeded, and diced

⅓ cup chopped cilantro

¼ cup crumbled feta cheese

subheading: FOR THE DRESSING:

¾ cup nonfat plain Greek yogurt

2 tablespoons extra-virgin olive oil

Zest of 2 limes plus 2 tablespoons freshly squeezed lime juice

1 teaspoon Tabasco or similar hot sauce

½ teaspoon kosher salt

½ teaspoon chili powder

¼ teaspoon smoked paprika

Directions at wellplated.com

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