Mexi pasta salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: James Moffatt

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Bring the fiesta to your plate! This vibrant salad is loaded with creamy avocado, zesty lime dressing and a crunchy corn chip topping. High in fibre, packed with vegies and bursting with Mexican-inspired flavours!

Serves: 4

Time to make: 30 mins

Ingredients

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200g pasta shells
¼ cup reduced-fat Greek-style yoghurt
¼ cup reduced-fat sour cream
1½ tablespoons lime juice
1 small avocado, cut into 1cm cubes
320g mixed baby tomatoes, halved
400g can no-added-salt corn sweetcornXkernels, drained
1 red capsicum, roughly sliced
1 red onion, sliced into fine wedges
60g baby spinach leaves
¹⁄³ cup fresh coriandercilantroX leaves, roughly torn
2 tablespoons drained pickled jalapeño slices (optional)
75g natural corn sweetcornXchips

Instructions

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1 Cook pasta according to packet instructions. Drain. Refresh under cold water and drain again.

2 Meanwhile in a small bowl, place yoghurt, sour cream and lime juice. Season with freshly ground black pepper and whisk to combine.

3 In a large salad bowl, combine pasta and salad ingredients. Top with jalapeños if using, and drizzle over dressing. Garnish with corn chips to serve.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1766 kJ

Protein 14.5 g

Total fat 12.3 g

Saturated fat 4.2 g

Carbohydrates 57.4 g

Sugar 10.3 g

Dietary fibre 10.4 g

Sodium 136 mg

Calcium 117 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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