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Mexican Pasta Salad

A vibrant and nutritious salad combining whole grains, protein-rich beans, and fresh vegetables, perfect for meal prep and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and dressing base
  • 10 ounces bowtie pasta Substitute with whole grain pasta for added nutrition.
  • ½ cup Greek yogurt, preferably fat free Use low-fat sour cream if preferred.
  • 2 tablespoons mayonnaise Opt for a vegan mayo for a plant-based version.
  • 1 lime juiced Essential for balance and brightening the dish.
  • 1 tablespoon honey Maple syrup can be an alternative.
  • 1 tablespoon ground cumin Adds an earthy flavor.
  • 1 ¼ teaspoons salt Adjust according to preference.
  • 1 teaspoon chili powder Use smoked paprika for a milder flavor.
  • 1 teaspoon smoked paprika Imparts smokiness to the salad.
Vegetables and beans
  • 1 15-ounce can black beans, drained and rinsed Offers a protein-packed component. Substitute with chickpeas if preferred.
  • 1 jalapeño minced (or to taste) Provides heat; omit for milder dish.
  • 1 cup frozen (or fresh) corn, thawed Adds sweetness and texture.
  • 1 cup halved cherry tomatoes Brings freshness and color.
  • ½ cup chopped cilantro Substitute with parsley if preferred.
  • ¼ cup finely diced red onion Adds crunch and depth; use green onions for milder flavor.

Method
 

Preparation
  1. Boil water in a large pot, add the bowtie pasta, and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  2. In a large mixing bowl, whisk together Greek yogurt and mayonnaise until smooth. Add in lime juice, honey, cumin, salt, chili powder, and smoked paprika, blending until well combined.
  3. Add the cooled pasta into the dressing mixture and stir well to coat every piece.
  4. Incorporate the black beans, jalapeño, corn, cherry tomatoes, cilantro, and red onion into the pasta. Stir gently until evenly distributed.
Serving
  1. Serve immediately for a warm meal or refrigerate for at least an hour to enhance flavors.

Notes

Make in bulk for meal prep; salad tastes even better the next day. Double the recipe to cater for larger gatherings. Garnish with extra cilantro or lime wedges before serving.