Description
This creamy rotini pasta salad is packed with black beans, corn, spinach, and a zesty yogurt dressing, making it a perfect side dish or light meal.
Ingredients
Scale
- 16 oz rotini pasta or any short noodle pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (11 oz) corn, drained
- 1 cup fresh spinach, roughly chopped
- ¼ cup fresh cilantro, finely chopped
- 1 cup full fat plain Greek yogurt
- 2 tbsp extra virgin olive oil
- ½ tbsp minced garlic
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp sugar
- 1 tsp salt
- 2 limes, juiced
- ½ cup mayonnaise (optional)
Instructions
- Bring a large pot of water to a boil and cook the rotini pasta according to package instructions, usually about 8-10 minutes until al dente. Drain the pasta using a strainer and rinse under cool water to stop the cooking process and cool the pasta.
- In a large bowl, combine the full fat Greek yogurt, extra virgin olive oil, minced garlic, cumin, smoked paprika, sugar, salt, and fresh lime juice from two limes. Whisk together until smooth and well blended.
- Add the cooled pasta, drained black beans, corn, roughly chopped spinach, and finely chopped cilantro to the bowl with the dressing. Stir everything until the ingredients are evenly coated and well combined.
- Taste the salad and adjust seasoning by adding more salt, pepper, or lime juice as desired. You can serve the salad immediately or chill it in the refrigerator for a couple of hours to let the flavors meld together.
Notes
- For a lower calorie option, consider omitting the mayonnaise.
- This salad can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg