Southwestern Pasta Salad

June Dairy Recipes

Southwestern Pasta Salad

Serves 8-10


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


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.
*For corn, you may use blanched fresh, defrosted frozen, or drained canned.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss

Coronavirus News

More Coronavirus

Trending Stories

Don't Miss

Your Local Election HQ

More Election

Local Sports

What's to Eat: Boudin Bakery

Inside Skinny: 'SoCal Packer Backers' bringing Green Bay fans together

Ryder Cup fans all around the world experiencing Northeast Wisconsin

Xceptional Athlete: Luxemburg-Casco's Isaac Vanden Bush

Team of the Week: Coleman

HS Sports Xtra Highlights: Coleman crushes Oconto Falls; Vanden Bush breaks record