Mexican Pasta Salad

My Go-To Summer Salad: A Mexican Pasta Salad Fiesta!

Summer is officially here, and with it comes the endless quest for light, refreshing, and flavorful meals. This year, I’ve been obsessed with creating quick and easy recipes that don't sacrifice taste or nutrition. Enter: my Mexican Pasta Salad. It’s become a staple in our house, perfect for potlucks, BBQs, or a simple weeknight dinner.

This isn't your grandma's pasta salad. Forget the mayo-laden, heavy concoctions. This version is vibrant, zesty, and surprisingly healthy. The creamy avocado dressing adds a richness that you won't believe is dairy-light, thanks to the Greek yogurt. The blend of spices – cumin, garlic, and a hint of taco seasoning – provides a depth of flavor that perfectly complements the sweet corn, juicy tomatoes, and crunchy bell peppers. The black beans add a boost of protein, keeping you feeling full and energized. And the best part? It's incredibly easy to make. Seriously, you'll be surprised how quickly this comes together.

I often find myself juggling a million things – work, family, errands, you name it. A quick and satisfying meal is essential for maintaining my sanity (and energy levels!). This Mexican Pasta Salad fits the bill perfectly. I can whip it up in under 30 minutes, and it’s just as delicious the next day, making it ideal for meal prepping. I love the versatility of this salad, too. You can easily customize it to your liking. Don't like corn? Swap it for diced mango or peaches. Feeling adventurous? Add some grilled chicken or shrimp for extra protein. The possibilities are endless!

What truly sets this salad apart, besides its incredible taste, is its adaptability. Whether I’m hosting a casual get-together or packing a lunch for a busy workday, this salad is always a hit. It's traveled well in my lunchbox, maintaining its freshness and flavor throughout the day. I even received compliments from my co-workers, which is always a nice bonus! The vibrant colors are always a conversation starter, and the fresh, bright flavors are a welcome change from the usual lunchtime fare. Plus, the leftovers are amazing – perfect for a quick and satisfying lunch the next day!

So, if you’re looking for a new summer favorite that's both delicious and easy to make, look no further. This Mexican Pasta Salad is a game-changer. It's the perfect combination of fresh, flavorful ingredients, and it's surprisingly healthy, too! Give it a try, and I promise you won't be disappointed. And if you have any other favorite summer salads, I’d love to hear about them! Share your recipes in the comments below.

Ingredients:

• 3 cloves garlic, minced
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 3 green onions, sliced
• 1/2 tsp. cumin
• Juice of 1/4 lime
• 3/4 cup fat-free milk
• 1 (15-oz) can black beans, rinsed and drained
• 1 (13.25-oz) box penne pasta
• 1 (11-oz) can corn with red & green bell peppers
• 1/2 orange bell pepper, chopped
• 1/4 c. cilantro, chopped
• 5 oz. cherry tomatoes, halved
• 2 avocados, pitted and halved
• 3 tbsp. fat-free plain Greek yogurt
• 1/4 - 1/2 tsp. taco seasoning packet (or homemade)

Instructions: (Detailed instructions are provided in the recipe section above)

Step-by-step

• Cook pasta according to package directions.
• Drain and rinse with cold water.
• Pour into a large bowl.
• Add black beans, corn, bell pepper, cilantro, green onions, and cherry tomatoes.
• Toss.
• In a food processor or blender, combine avocados, green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning.
• Pulse until combined and creamy. If too thick, add a little more milk.
• Taste and add salt and pepper.
• Serve with pasta salad either by drizzling with sauce (as shown) or toss to coat pasta and veggies.
• Enjoy!