• prep: 15 min
• cook: 10 min
• total: 25 min

servings:

Sure to be a hit at the barbecue or alongside any summer meal, this Mexican Pasta Salad is loaded with black beans, corn, red peppers, and so much more. A creamy Southwestern Dressing gives it a kicked-up zesty flavor, but Greek yogurt keeps it light. Plus you can make it with gluten free noodles!

• 8 oz. uncooked rotini pasta (or another short pasta, gluten free if needed)
• 15 oz. can of black beans, (drained and rinsed)
• 1 cup corn, (from a can, thawed if frozen, or cut from the cob)
• 1/2 cup halved grape tomatoes
• 1/4 cup minced red onion
• minced cilantro for garnish, (if desired)
• 1 cup plain Greek yogurt
• 3 Tbsp salsa
• 3 Tbsp olive oil
• 3 Tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp black pepper
• 2 Tbsp minced fresh cilantro

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