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Taco Pasta Salad

This Taco Pasta Salad has all of the southwestern flavors, including the creaminess from FAGE Total Plain Greek Yogurt! Perfect for lunches, snacks, and even parties!
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Ingredients
  

For the Pasta Salad:

  • 10 oz pasta of choice — 5 cups cooked
  • 1 cup sweet corn
  • 1 can black beans drained and rinsed
  • 1/2 cup red onion finely diced
  • 1 cup grape tomatoes halved
  • 1 cup sharp cheddar cheese shredded
  • 1 avocado diced

For the Southwestern Dressing:

  • 1 cup nonfat Greek yogurt
  • 3 tbsp lime juice
  • 1 teaspoon ground cumin
  • 1.5 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 tbsp vinegar-based hot sauce
  • 2 tbsp milk
  • 1 tbsp honey
  • 1/4 cup water
  • 3 tbsp olive oil

Instructions
 

  • In a small mixing bowl, whisk together dressing ingredients until well mixed and smooth. Set aside.
  • Cook pasta according to package directions just until al dented. Rinse, drain, and cool.
  • In a large serving bowl, toss together pasta, dressing, corn, black beans, red onion, bell pepper, and tomatoes until evenly coated. Cover and refrigerate for 4-6 hours, or overnight, for best flavor
  • Just before serving, fold in cheese and diced avocado.
  • Serve and Enjoy!
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