Description
A vibrant and flavorful pasta salad with a Mexican twist, perfect for potlucks and summer gatherings.
Ingredients
- 12 oz. farfalle pasta
- 1 (15 oz.) can black beans (drained and rinsed)
- 1 (12 oz.) bag frozen corn (thawed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3-4 Tbsp. taco seasoning (homemade or store-bought)
Instructions
- Cook the farfalle pasta according to package instructions until al dente. Drain and rinse with cold water.
- Mix the cooled pasta with black beans, thawed corn, cherry tomatoes, and cilantro in a medium-large mixing bowl.
- Prepare the dressing by whisking together the mayonnaise, salsa, and taco seasoning in a small bowl.
- Combine the dressing with the pasta and vegetable mixture, tossing gently to coat.
- Chill in the fridge until ready to serve.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt. Add lime juice for an extra zing!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican