Mexican Pasta Salad
Try this Mexican Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 3 cloves garlic minced
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 3 green onions
- 3 green onions sliced
- 1/2 tsp. cumin
- juice of 1/4 lime
- 3/4 cup fat free milk
- 1 (15-oz) can black beans rinsed and drained
- 1 (13.25-oz) box penne pasta (i love dreamfield's healthy carb livi
- 1 (11-oz) can corn with red & green bell peppers
- 1/2 orange bell pepper chopped
- 1/4 c. cilantro chopped
- 5- oz. cherry tomatoes halved
- 2 avocados, pitted and halved
- 3 tbsp. fat free plain greek yogurt
- 1/4 - 1/2 tsp. taco seasoning packet (or homemade)
- Carbohydrate 52.2919331410256 g
- Cholesterol 3.36 mg
- Fat 1.08989565705128 g
- Fiber 8.1671454729178 g
- Protein 12.0028057211538 g
- Saturated Fat 0.411792724358974 g
- Serving Size 1 1 recipe (643g)
- Sodium 107.428724358974 mg
- Sugar 44.1247876681078 g
- Trans Fat 0.331169032051282 g
- Calories 250 calories
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!
