Mexican Pasta Salad

Servings: 1 | Prep: 10 min

INGREDIENTS

• 1.5 oz. (measured dry) Barilla protein plus pasta, cooked

• 3 oz. cubed chicken, cooked

• 0.5 oz. Mexican cheese

• 2 tbsp. Corn kernels

• 2 tbsp. Black beans

• 1/4 cup grape tomatoes, quartered

• 1/4 cup bell peppers, chopped

• Cilantro, chopped

• Jalapeno, minced

• Lime juice

• Avocado, sliced

• A few chips to crunch over the top

  • Dressing

    • 2 tbsp. Plain nonfat Greek yogurt

    • 1 tsp. Taco seasoning

    • 2 tbsp. salsa

This Mexican Pasta Salad might be my favorite of all my pasta salad recipes. The homemade Greek yogurt, taco seasoning and salsa dressing is literally the best. Perfect as a meal or side dish. High in protein and fiber.

DIRECTIONS

1. Mix all the dressing ingredients together and then mix the dressing with the remaining ingredients. Top with crunched chips. Enjoy!

NUTRITION: Calories: 485 kcal | Fat: 15g | Carbohydrates: 50g | Fiber: 10g | Protein: 42g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!

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