Mexican Pasta Salad (Light Greek Yogurt Dressing)
Servings: 6 to 6 people
- 8 ounces (230 g) short pasta rotini, farfalle, or other short pasta
- 1 can black beans 15 oz / 400 g
- 1 cup (150 g) corn kernels fresh, canned, or frozen
- 1 (130 g) red bell pepper diced – about 1 cup
- ½ red onion finely diced
- ⅓ cup (50 g) pickled jalapeños chopped, add more or less to taste
- ½ cup (12 g) fresh cilantro or flat-leaf parsley, chopped
- ½ cup (75 g) feta cheese crumbled, or Cotija if available
For the Dressing
- ½ cup (120 g) Greek yogurt or non-dairy yogurt
- ¼ cup (60 g) fresh lime juice
- 2 tablespoons (30 g) mayonnaise or vegan mayo
- 1 tablespoon (20 g) maple syrup
- 1 small clove garlic
- ¾ teaspoon salt and black pepper - adjust to taste
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces short pasta and cook until tender, not al dente.Drain and rinse under cold running water for about 10 seconds. Shake off any excess water.
- Make the dressing: While the pasta cooks, whisk together ½ cup Greek yogurt, ¼ cup fresh lime juice, 2 tablespoons mayonnaise, 1 tablespoon maple syrup, 1 small clove garlic (grated), ¾ teaspoon salt, and black pepper in a large mixing bowl until smooth.
- Toss the pasta: Add the cooled pasta to the bowl with the dressing and toss until every piece is coated.
- Finish the salad: Add 1 can black beans (rinsed), 1 cup corn kernels, 1 red bell pepper (diced), ½ red onion (chopped), ⅓ cup pickled jalapeños, ½ cup fresh cilantro (chopped), and ½ cup feta cheese (crumbled). Toss gently until combined.Taste and add more salt, lime juice, or jalapeños if you like. Serve right away, or chill for 30 minutes before serving.
Substitutions
- Pasta → Rotini, farfalle, fusilli, penne, or gluten-free pasta.
- Black beans → Cooked dried black beans, pinto beans, or kidney beans.
- Corn → Fresh, canned, or thawed frozen corn. Char or sauté for a smoky flavor.
- Red bell pepper → Orange or yellow bell pepper.
- Red onion → Pickled red onion, shallots, or green onions.
- Pickled jalapeños → Fresh jalapeños or leave them out for a milder salad.
- Fresh cilantro → Fresh parsley.
- Feta cheese → Cotija for a more traditional option.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plain dairy-free yogurt.
- Mayonnaise → Vegan mayonnaise or olive oil
- Lime juice → Lemon juice.
- Garlic → Garlic powder or omit if you're garlic intolerant.
- Maple syrup → Honey or agave syrup.
- Cook the pasta until tender: It firms up as it cools.
- Rinse briefly: About 10 seconds is enough. Drain well.
- Keep the dressing tangy: The flavors mellow once everything is mixed together.
- Dress the pasta first: It keeps every bite creamy instead of dry.
- Use short pasta: Rotini, farfalle, or fusilli hold the dressing best.
- Drain beans and corn well: Extra liquid can thin the dressing.
- Adjust the heat: Add more or fewer pickled jalapeños to taste.
- Use fresh lime juice: It gives the brightest flavor.
- Chill before serving: Even 30 minutes helps the flavors meld.
- Store leftovers: Refrigerate in an airtight container for up to 3 days. Toss before serving and add a squeeze of lime if needed.
