Creamy Southwest Vegetarian Pasta Salad
The pasta salad is packed with veggies and Greek yogurt!
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
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.
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