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Creamy Southwest Pasta Salad

Creamy Southwest Vegetarian Pasta Salad

The pasta salad is packed with veggies and Greek yogurt!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

Pasta Salad
  • ¾ pound whole wheat bowtie pasta
  • 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
  • ½ cup fresh or frozen corn
  • ¼ cup packed cilantro leaves chopped
  • ½ cup crumbled queso fresco
  • Kosher salt and fresh ground black pepper to taste
Dressing
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons fresh lime juice
  • 4 ounce can diced green chiles undrained
  • 1 teaspoon honey
  • ¾ teaspoon chili powder or green chile powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon coriander optional
  • Kosher salt and fresh ground black pepper and hot sauce to taste

Method
 

  1. Cook the pasta according to package instructions. Drain and rinse the pasta under cold water and set aside in a large serving bowl.
  2. In a small bowl, whisk together all of the ingredients for the dressing. Taste for seasoning and refrigerate until ready to use.
  3. Prep all of the vegetables, add them to the pasta along with the beans and corn then stir together.
  4. Pour the dressing over the salad and add in the queso fresco and cilantro.
  5. Stir everything together until coated and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.