Southwestern Pasta Salad
This pasta salad is lightened up with Stonyfield Greek yogurt, but still has a touch of mayonnaise for us mayo freaks!
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Ingredients
- ½ pound pasta
- ½ cup corn kernels
- ¼ cup canned black beans drained and rinsed
- 3 tablespoons chopped cilantro
- 1 cup grape tomatoes sliced in half
- ½ red pepper finely chopped
- ½ small red onion chopped
- ½ jalapeño finely sliced
- ¼ cup mayonnaise
- ¼ cup Stonyfield Greek Yogurt
- 1 teaspoon Chile Margarita spice rub by Spiceologist
Instructions
- Cook pasta as instructed, until al dente. You don't want soggy pasta for this picnic salad.
- Chill pasta under cold running water and drain.
- Toss together all the ingredients with the pasta and season with salt and pepper to taste.
- Chill for 2-3 hours and serve cool or room temperature.