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Home > Recipes > Mexican pasta salad

Mexican pasta salad

Mexican Pasta Salad in a round white bowl on a napkin with small white bowls at the back.
(2)
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 8
Vegetarian
,
Nut free
Mexican Pasta Salad in a round white bowl on a napkin with small white bowls at the back.
  • 2 serves of vegetables per 
  • serving
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Ingredients

250g wholemeal pasta e.g. spirals or penne  
1 cup cherry tomatoes, halved  
½ red capsicum, diced  
½ red onion, finely diced
1 Lebanese cucumber, diced  
400g can corn kernels, drained  
400g can black beans, drained & rinsed  
¼ cup fresh coriander, chopped  

Dressing  
¼ cup reduced-fat plain yoghurt  
¼ cup mayonnaise  
1 lemon, juiced  
¼ tsp ground cumin

Savvy swaps

You can swap:

Cherry tomatoes
1 tomato, chopped
Black beans
Red kidney beans
Red capsicum
Any coloured capsicum
Fresh capsicum
Jarred capsicum

Tips

  • With wholemeal pasta, beans and veg this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • By adding some natural yoghurt to mayonnaise, you get a lower-fat creamy dressing.  
  • Tomatoes and red capsicum provide Vitamin C.  Vitamin C supports your immune system. 

  • This is a good recipe for using up leftover cooked pasta. 
  • The leftover onion and capsicum can be stored in an airtight container in the fridge. 
  • Leftover coriander can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash before you use it. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ tomatoes and capsicum to save money. 
  • You can save money by using home brand corn and beans. 
  • If cherry tomatoes are too expensive, you can use 1 tomato, chopped.

Method

Step 1
Cook pasta according to packet instructions. Cool.

Step 2
Combine the cooled pasta with the tomatoes, capsicum, onion, cucumber, corn, beans and coriander.

Step 3
Mix the dressing ingredients in a small bowl.

Step 4
Add the dressing to the salad and toss gently to combine. 

Food safety tip: If you are packing for lunch, the salad needs to be kept cold so pack an ice brick. 

Tips

  • With wholemeal pasta, beans and veg this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • By adding some natural yoghurt to mayonnaise, you get a lower-fat creamy dressing.  
  • Tomatoes and red capsicum provide Vitamin C.  Vitamin C supports your immune system. 

  • This is a good recipe for using up leftover cooked pasta. 
  • The leftover onion and capsicum can be stored in an airtight container in the fridge. 
  • Leftover coriander can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash before you use it. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ tomatoes and capsicum to save money. 
  • You can save money by using home brand corn and beans. 
  • If cherry tomatoes are too expensive, you can use 1 tomato, chopped.

Rating

5
(2)

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