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Two meal prep Mexican pasta salads on a wooden surface.
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4.93 from 13 votes

Meal Prep Mexican Pasta Salad

Easy, healthy Mexican pasta salad with chicken, black beans, and creamy chipotle dressing. A cold, high-protein recipe perfect for weekly meal prep.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Diet: Vegetarian
Allergen: Dairy, Gluten
Servings: 2 servings
Calories: 546kcal
Author: Dannii Martin

Ingredients

  • 100 g Pasta
  • 100 g Cherry tomatoes diced
  • 3 Spring onions (Scallions) sliced
  • 5 g Fresh coriander (cilantro) chopped; for the salsa
  • 1 tablespoon Olive oil
  • 2 tablespoon Lime juice for the salsa
  • 100 g 0% Fat Free Greek yogurt
  • 20 g Light Feta crumbled
  • 1 teaspoon Chipotle paste
  • 2 tablespoon Lime juice for the dressing
  • 5 g Fresh coriander (cilantro) chopped; for the dressing
  • 120 g Cooked chicken breast shredded
  • 2 Mini corn cobs cooked and corn removed
  • 60 g Black beans
  • 30 g Pickled jalapenos
  • 50 g Bell peppers diced
UK Metric Measures - US Customary Measures

Instructions

  • Put 100 g Pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
  • In a small bowl, combine 100 g Cherry tomatoes (quartered), 3 Spring onions (Scallions) (sliced), 2 tablespoon Lime juice, 1 tablespoon Olive oil and 5 g Fresh coriander (cilantro). This is your salsa.
  • In a separate bowl combine 100 g 0% Fat Free Greek yogurt, 20 g Light Feta, 1 teaspoon Chipotle paste, 2 tablespoon Lime juice and 5 g Fresh coriander (cilantro).
  • Divide the cooked pasta and 120 g Cooked chicken breast (shredded) between airtight containers.
  • Remove the corn form 2 Mini corn cobs and add to the container along with the 60 g Black beans, 50 g Bell peppers (diced) and 30 g Pickled jalapenos.
  • Add the salsa.
  • Add the chipotle cream dressing.
  • When you are ready to eat, put the lid on and give the whole thing a really good shake to coat everything in the dressing.

Notes

  • Use Greek yogurt (not regular yogurt) so the dressing stays thick and creamy.
  • For smoky depth, add a pinch of smoked paprika or ground cumin to the dressing.
  • Let the salad sit for 30 minutes before serving - it allows all the flavors to meld beautifully.
  • Double the dressing and keep it in the fridge - it’s amazing drizzled over tacos, roasted veggies, or grilled meats!
  • Don't overcook the pasta. You want it to be a little al dente, so that it doesn't get mushy.
  • If you are eating this on day 4 after it is prepped, then I would drizzle it with a little olive oil, to loosen it up a bit.
  • You may need to adjust the amount of lime used, depending on how juicy your lime is.

Nutrition

Serving: 1portion | Calories: 546kcal | Carbohydrates: 71g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 987mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1999IU | Vitamin C: 65mg | Calcium: 116mg | Iron: 4mg

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