Indulge in the vibrant and zesty flavours of this Mexican Pasta Salad. It's a breeze to prepare and makes a generous serving, making it perfect for gatherings. With its colourful presentation and the harmonious blend of flavours, this is a refreshing dish that's easy to love.
Ingreadient:
- ¼ cup Greek yoghurt
- ½ cup whole egg mayonnaise
- 2 limes, zested and juiced
- 1 teaspoon garlic powder
- 1 tablespoon Mexican hot sauce
- 300g farfalle pasta
- 5 eggs
- 1 large green capsicum, finely chopped
- 200g punnet cherry tomatoes (see tips), halved
- 400g can corn kernels, drained
- 400g can black beans, drained and rinsed
- 4 green onions, thinly sliced
- 1 bunch coriander, chopped
- 1 large avocado, chopped
- Sliced red chilli, to serve (optional)
Dressing
Pasta Salad
Direction:
- Whisk all ingredients in a bowl until smooth. Set aside.
- Cook pasta in a large pot of boiling water until tender. Drain. Rinse under cold water. Cool.
- Cook eggs in a saucepan of boiling water for 6 minutes for medium softness. Remove with a slotted spoon and cool in cold water. Peel. Cut in half.
- Place pasta in a large bowl with remaining ingredients except eggs. Add half of the dressing and stir until combined. Arrange in a serving bowl with eggs nestled in amongst salad. Sprinkle with chilli if using. Drizzle with remaining dressing.
Dressing
Pasta Salad
