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Mexican Pasta Salad

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Oh my goodness, it doesn't get any better than this Mexican Pasta Salad. 

A plate of food on a table, with Pasta salad

There is something about a salad being this colorful that makes me very happy. Not only is this salad delicious but it is beautiful to look at. If you are looking for the perfect salad to take on a picnic or to a party, this Mexican Pasta Salad will definitely impress.

Mexican pasta salad

Serving size: 6 servings 
1 cup per serving 

A bowl of fruit sitting on top of a wooden table, with Salad and Pasta1 lb Cellentani Pasta
1 15 oz can of Golden Corn
1 15 ox can of Black Beans
2 C of Cherry Tomato's, cut in half
2 Avocado's, peeled, pitted and diced into cubes
1 Jalapeno, diced
1 Red Bell Pepper, chopped 
1 Red Onion, chopped
2 C carrot, chopped into small cubes
2 C of Colby Jack cheese, chopped into small cubes
1 Cilantro bunch, chopped and used as a garnish

A plate of food and a glass of water on a table, with Salad and PastaDressing ingredients:
1 1/2 C nonfat plain Greek Yogurt
4 tbsp extra virgin olive oil
4 limes, zested
4 tbsp fresh squeezed lime juice
1 tsp Sriracha sauce

Directions: 
A bowl of fruit on a plate, with Salad and PastaPrepare all vegetables and place in a large bowl. You will then drain the canned corn and black beans and add to the vegetable mix.

A bowl of food on a plate, with Salad and PastaGet the dressing ready by adding all ingredients in a small bowl and stir to combine. Add all ingredients together with the dress and toss to combine. ENJOY!!

A plate of food on a table, with Salad and Pasta A plate of food on a table, with Salad and Pasta

A plate of food on a table, with Salad

Weight Watchers Mexican pasta salad

Serving size: 6 servings 1 cup per serving Mexican pasta Salad 3 SmartPoints Per Serving
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Course: Salad
Keyword: mexican, weight watchers, healthy
Prep Time: 15 minutes
Servings: 6
Author: Melissa Au

Ingredients

  • 1 lb Cellentani Pasta
  • 1 15 oz can of Golden Corn
  • 1 15 ox can of Black Beans
  • 2 C of Cherry Tomato's cut in half
  • 2 Avocado's peeled, pitted and diced into cubes
  • 1 Jalapeno diced
  • 1 Red Bell Pepper chopped
  • 1 Red Onion chopped
  • 2 C carrot chopped into small cubes
  • 2 C of Colby Jack cheese chopped into small cubes
  • 1 Cilantro bunch chopped and used as a garnish

Dressing ingredients:

  • 1 1/2 C nonfat plain Greek Yogurt
  • 4 tbsp extra virgin olive oil
  • 4 limes zested
  • 4 tbsp fresh squeezed lime juice
  • 1 tsp Sriracha sauce

Instructions

Directions:

  • Prepare all vegetables and place in a large bowl.
  • Drain the canned corn and black beans.
  • Add to the vegetable mix.
  • Pre the dressing by adding all ingredients in a small bowl and stir to combine.
  • Add all ingredients together and toss to combine.
  • Pour your dressing in the bowl and toss to coat.
  • ENJOY!!
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A bowl of vegetable salad, with Pasta salad

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