Description
A vibrant, nourishing pasta salad blending Tex-Mex and Mediterranean flavors. Creamy lime Greek yogurt dressing, black beans, sweet corn, and fresh herbs create a satisfying, protein-packed dish perfect for meals on the go or summer gatherings.
Ingredients
12 oz rotini pasta
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 cup non-fat Greek yogurt
1/4 cup fresh lime juice
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 cup fresh cilantro, chopped
1 cup baby spinach leaves
1 tbsp honey (optional, for dressing)
Salt and black pepper to taste
Instructions
Cook pasta according to package instructions; drain and rinse with cold water.
In a large bowl, whisk yogurt, lime juice, olive oil, cumin, paprika, and honey (if using) until smooth.
Combine cooled pasta, black beans, corn, cilantro, and spinach in a separate bowl.
Pour dressing over pasta mixture and toss to coat evenly.
Taste and adjust salt and pepper as needed.
Chill for 15-30 minutes before serving.
Notes
For a vegan option, substitute plant-based yogurt.
Add red onion or jalapeño for extra flavor and heat.
Store in an airtight container in the refrigerator for up to 3 days.