Mexican Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta salad with avocado, corn, black beans, and fresh vegetables tossed in a chipotle-lime dressing. Hearty, colorful, and perfect for potlucks or as a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces dried pasta
- 2 cups frozen corn (thawed)
- 2 cups halved cherry tomatoes
- 15 ounce can of black beans (drained and rinsed)
- ¼ cup minced red onion
- ¼ cup chopped cilantro
- 1 green pepper (minced)
- 1 avocado (diced)
- 1 jalapeño (finely minced)
- ¾ cup greek yogurt (see notes)
- ½ cup lime juice (fresh is best)
- ¼ cup avocado oil (or another neutral-flavored oil)
- 3 tablespoons adobo sauce (the sauce that comes in jars of chipotle peppers)
- 1 teaspoon EACH: oregano and sea salt
- ½ teaspoon black pepper
- 1 clove garlic (finely minced)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 346mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 609mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.