Friday, September 27, 2013

Spicy Southwest Pasta & Corn Salad With Chili Lime Dressing

I love pasta salad. 
If I could live on nothing but pasta salad then I would. Apparently that's frowned upon. 
*eye roll*
This is my new favorite pasta salad. The chili lime dressing is soooo yummy. I threw in some corn and black beans and other good stuff to make it even heartier. You know, because pasta salad is so light to begin with....
Anyway, pasta salad is awesome especially when you make it all southwesty and spicy.

Spicy Southwest Pasta & Corn Salad With Chili Lime 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

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

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. 

Try not to eat it all yourself.
Once you start it's hard to stop.

Don't forget to pop over to Hun... What's For Dinner? and Carole's Chatter for tons of fantastic links!


  1. Sounds like an awesome pasta salad with a yummy Tex Mex twist! Thanks for sharing at Simple Supper Tuesday.

  2. This is a great pasta salad. I made a few changes: instead of yogurt I used reduced fat sour cream (same ratio). In addition to chili powder. I also added 1-2. Tablespoons of taco seasoning. I make my own taco seasoning so that I can control the salt. If you use store bought eliminate the chili powder. I use the while can of black beans, I like beans. Lastly, I added a tablespoon or two of chopped cilantro, this really brightens the entire dish. I've also made it a time or two with diced fresh tomato, that adds nice color. Thanks for a great recipe, so good!

  3. I'm so excited to try this! THANK YOU