Mexican Pasta Salad
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (2)

Mexican Pasta Salad

NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 25%
CARBS 39G62% OF CAL
5G FIBER26G OTHER8G TOTAL SUGAR
FAT 6G22% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Mexican pasta salad with corn, tomatoes, cotija cheese, and a zesty chili-lime dressing. Perfect for summer meals, picnics, and barbecues.

sidemexicansaladvegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces small-shaped pasta (cooked (about 2 1/2 cups dry pasta; rotini, fusilli, wheels, small shells, small elbow macaroni, etc. ))
  • 2 cups corn
  • 1 cup cherry tomatoes (halved if desired (grape tomatoes may be substituted or your favorite tomatoes))
  • 1/2 cup cotija cheese (finely shredded or crumbled (finely grated Parmesan is the closest common substitution))
  • 3 green onions (sliced into thin rounds)
  • 1/2 jalapeno pepper
  • 3-4 tablespoons fresh cilantro (finely minced; or to taste)
  • 1/2 cup Greek yogurt
  • 3 tablespoons lime juice (or as necessary for consistency and flavor)
  • 1 teaspoon chili powder (or more to taste (I use 2-3 teaspoons because we like a kick))
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (or to taste (I use at least 2 teaspoons))
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon red pepper flakes (or to taste)
PREP
10M
SODIUM
877MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.