Southwestern Pasta Salad
Serves 8-10
Ingredients
2 cups plain yogurt, divided
1/4 cup fresh lime juice, divided
Salt and pepper to taste
1 1/2 cups prepared salsa
1/2 cup cilantro, chopped
6 ounces uncooked mini farfalle, cooked according to package directions and drained
1 can (15 ounces) black beans, drained and rinsed
2 cups corn*
6 ounces Wisconsin Monterey jack cheese, cut into 1 x 1/4 x 1/4-inch sticks
1 avocado, diced
1/4 cup fresh lime juice, divided
Salt and pepper to taste
1 1/2 cups prepared salsa
1/2 cup cilantro, chopped
6 ounces uncooked mini farfalle, cooked according to package directions and drained
1 can (15 ounces) black beans, drained and rinsed
2 cups corn*
6 ounces Wisconsin Monterey jack cheese, cut into 1 x 1/4 x 1/4-inch sticks
1 avocado, diced
Directions
In small bowl, combine 1 cup yogurt and 2 tablespoons lime juice. Season with salt and pepper; set aside.
In large bowl, whisk together remaining 1 cup yogurt, remaining 2 tablespoons lime juice, salsa and cilantro. Add pasta, black beans, corn and Monterey jack. Toss gently. Season with salt and pepper. To serve, sprinkle with diced avocado and top with dollop of lime yogurt. To make it an entrée, add chicken.
In large bowl, whisk together remaining 1 cup yogurt, remaining 2 tablespoons lime juice, salsa and cilantro. Add pasta, black beans, corn and Monterey jack. Toss gently. Season with salt and pepper. To serve, sprinkle with diced avocado and top with dollop of lime yogurt. To make it an entrée, add chicken.
*For corn, you may use blanched fresh, defrosted frozen, or drained canned.
For more June Dairy Month recipes visit: http://www.dairydaysofsummer.com/recipes.html#!/southwest-pasta-salad
