Spicy Southwest Pasta & Corn Salad With Chili Lime Dressing
Ingredients
Dressing
1/3 cup no fat Greek yogurt
1/3 cup light mayo
1 tsp chili powder
zest and juice of 1 lime
salt & pepper
Salad
2 cups mini shells pasta
1 can corn (about 1 cup)
1/4 cup green onions, diced
1/4 cup black beans
1/3 cup Parmesan cheese
1/2 to 1 jalapeno, seeded and finely diced
2 Tbsp fresh parsley, chopped
Directions
Prepare dressing - whisk all dressing ingredients together until smooth. Chill, covered, until ready to use.
Prepare salad - Bring a pot of water to a boil, dump in dry pasta and cook until pasta is done - about 8 -10 minutes. Strain off water and rinse with cool water. Drain water off completely.
Mix a few tablespoons of the dressing into the pasta and place in fridge to cool completely.
When pasta is cool; stir in the corn, green onions, and black beans, cheese, jalapeno, and parsley.
Stir in as much more of the dressing as you like - you may want to save a little to stir in just before serving. You can even sprinkle a little more chili powder on top when you serve it.
