Mexican Pasta Salad
User Reviews
5
Mexican Pasta Salad
Description
Mexican Pasta Salad starts by cooking pasta until tender, then cooling it to prevent overcooking. The prepared dressing combines Greek yogurt, crème fraîche, lime juice, honey, olive oil, chipotle paste, cumin, paprika, salt, pepper, and water into a smoothly blended sauce with a slightly smoky, sweet, and tangy profile. The salad ingredients include sweetcorn, black beans, pickled jalapeños, diced green and red bell peppers, fresh chopped cilantro, crumbled feta, and diced avocado, mixed into the pasta.
The dish offers varied textures: creamy avocado and feta, crisp bell peppers, and soft beans with tender pasta. The chipotle paste lends a smoky heat balanced by honey’s sweetness and lime’s brightness. The dressing coats the salad well without overpowering any one ingredient.
This salad can work as a flavorful side dish for barbecues and casual meals or as a light vegetarian main when enhanced with additional protein such as grilled chicken or salmon as suggested. The recipe allows swapping the chipotle dressing with an Italian-style one for different flavor profiles.
Ingredients
- 150 g pasta
- 160 g sweetcorn
- 120 g black beans
- 45 g jalapeños chopped, pickled
- 1 lime (juice only)
- 3 tablespoon Greek yogurt
- 3 tablespoon crème fraîche
- 1 pinch sea salt
- 1 pinch 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 cilantro finely chopped, fresh
- 100 g feta cheese 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
- Leftover cooked chicken or grilled salmon can be added to increase protein and make the salad a full meal.
- The chipotle-based dressing can be substituted with an Italian dressing for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 429kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 522mg | 22% |
| Potassium | 754mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 1963IU | 39% |
| Vitamin C | 76mg | 84% |
| Calcium | 188mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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