Mexican Pasta Salad
This zingy Mexican Pasta Salad has all your favourite Mexican flavours mixed in with pasta for a healthier comfort food that is a real crowd-pleaser.
Servings: 4 servings
Calories: 429kcal
Ingredients
- 150 g Pasta
- 160 g Sweetcorn
- 120 g Black beans
- 45 g Pickled jalapenos chopped
- 1 Lime (juice only)
- 3 tablespoon Greek yogurt
- 3 tablespoon Creme fraiche
- 1 pinch Sea salt and ground black pepper
- 1 teaspoon Chipotle paste
- 2 tablespoon Honey
- 0.5 teaspoon Cumin
- 0.5 teaspoon Paprika
- 1 Green bell pepper diced
- 1 Red bell pepper diced
- 15 g Fresh coriander (cilantro) finely chopped
- 100 g Feta crumbled
- 1 Avocado diced
- 1 tablespoon Olive oil
- 1 tablespoon Water
Instructions
- Put 150 g Pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
- Put 3 tablespoon Greek yogurt, 3 tablespoon Creme fraiche, juice of 1 Lime, 2 tablespoon Honey, 1 pinch Sea salt and ground black pepper, 1 tablespoon Olive oil and 1 tablespoon Water into a bowl and whisk until mixed.
- Put the cooked pasta, 160 g Sweetcorn, 120 g Black beans, 45 g Pickled jalapenos, 1 teaspoon Chipotle paste, 0.5 teaspoon Cumin, 0.5 teaspoon Paprika, 1 Green bell pepper, 1 Red bell pepper, 15 g Fresh coriander (cilantro), 100 g Feta and 1 Avocado into a bowl and mix well.
- Add the dressing and mix well. Crumble over more of the feta and serve.
Notes
- If you want to add some extra protein to this, and make it more of a whole meal rather than a BBQ side, then add some leftover chicken or grilled salmon. Leftovers from our Slow Cooker Whole Chicken work well in this.
- You could swap the chipotle baed dressing for an Italian one if you prefer.
Nutrition
Serving: 1portion | Calories: 429kcal | Carbohydrates: 58g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 522mg | Potassium: 754mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1963IU | Vitamin C: 76mg | Calcium: 188mg | Iron: 3mg
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