Description
A vibrant, protein-packed Southwest pasta salad with smoky taco seasoning, creamy avocado dressing, and fresh flavors. This 30-minute dish delivers 47g of protein per serving, perfect for meals on-the-go or family dinners.
Ingredients
8 oz Barilla Protein+ pasta (medium shell or rotini)
1 15-oz can black beans, rinsed and drained
1 15-oz can kernel corn, drained
1 cup diced fire-roasted green chiles
1/2 cup diced avocado mayonnaise (or store-bought vegan)
2 tbsp lime juice
1 tbsp taco seasoning (ensure no pork/lard)
1/4 cup finely chopped pickled onions
1/2 cup chopped cilantro
1/4 cup sliced jalapeños (optional)
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain and cool.
In a large bowl, combine cooled pasta, black beans, corn, and green chiles.
In a separate bowl, whisk avocado mayo, lime juice, taco seasoning, cumin, chili powder, and smoked paprika.
Pour dressing over pasta mixture. Gently fold in pickled onions, cilantro, and jalapeños.
Chill for 15-20 minutes before serving to allow flavors to meld.
Notes
Store refrigerated up to 3 days. For variation, add grilled chicken or tofu. Use gluten-free pasta for a gluten-free option. Thicken dressing with Greek yogurt if preferred.