Recipe: Creamy Tex-Mex Pasta Salad

Creamy Tex-Mex Pasta Salad

The real star of this whole dish is the creamy cilantro sauce. You can use mayo as the base but I like to use low-fat sour-cream or Greek yogurt to lighten up the dish and keep it healthy. To spice things up, add 1/4 cup of your favorite salsa.

Make a small batch or a large batch and store the rest in the fridge for up to 24 hours. To keep the avocado from browning, be sure to cover the pasta well with plastic wrap.

Creamy Tex-Mex Pasta Salad



  • 8 oz pasta cooked al-dente
  • 1 avocado cored and diced
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup corn drained
  • 1/2 cup tomato diced
  • 2 whole green onions finely chopped (optional)
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped cilantro
  • 1 cup light sour cream or mayo or Greek yogurt
  • 2 cloves garlic minced or pressed
  • 2 tablespoons cilantro minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper
  • 1 lime juiced


  1. Cook pasta according to package directions; drain and rinse with cold water and drain again. Pour into a large pasta bowl Add the black beans, corn, tomato, onion, and cilantro to the pasta bowl.
  2. In a small bowl, whisk all the ingredients for the salsa. Pour over the pasta and stir until fully combined. Refrigerate until ready to use.

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