Mexican Pasta Salad

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

15 minutes

Cook Time:

7 minutes

Serves:

6-8

Indulge in the vibrant and zesty flavours of this Mexican Pasta Salad. It's a breeze to prepare and makes a generous serving, making it perfect for gatherings. With its colourful presentation and the harmonious blend of flavours, this is a refreshing dish that's easy to love.

Dressing

Ingredients

¼ cup Greek yoghurt
½ cup whole egg mayonnaise
2 limes, zested and juiced
1 teaspoon garlic powder
1 tablespoon Mexican hot sauce

Method

Whisk all ingredients in a bowl until smooth. Set aside.

Pasta Salad

Ingredients

300g farfalle pasta
5 eggs
1 large green capsicum, finely chopped
200g punnet cherry tomatoes (see tips), halved
400g can corn kernels, drained
400g can black beans, drained and rinsed
4 green onions, thinly sliced
1 bunch coriander, chopped
1 large avocado, chopped
Sliced red chilli, to serve (optional)

Method

Cook pasta in a large pot of boiling water until tender. Drain. Rinse under cold water. Cool.
Cook eggs in a saucepan of boiling water for 6 minutes for medium softness. Remove with a slotted spoon and cool in cold water. Peel. Cut in half.
Place pasta in a large bowl with remaining ingredients except eggs. Add half of the dressing and stir until combined. Arrange in a serving bowl with eggs nestled in amongst salad. Sprinkle with chilli if using. Drizzle with remaining dressing.

Tips & Hints

Use Solanato or Perino tomatoes available from supermarkets
We used chipotle hot sauce which was not spicy but you can use any of your favourite or even a Mexican salsa. For added spice, add a fresh finely chopped jalapeno to salad.
Salad can be made up the day ahead without the dressing, avocado or eggs. Stir through a good drizzle of olive oil to keep pasta separated. Cover and refrigerate salad then add dressing, avocado and eggs when ready to serve.