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.