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.
Prep 15 minutesCook 7 minutesServes 6
Ingredients
Method
Dressing
¼ cup Greek yoghurt
½ cup whole egg mayonnaise
2 limes, zested and juiced
1 teaspoon garlic powder
1 tablespoon Mexican hot sauce
Pasta Salad
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)
Dressing
Whisk all ingredients in a bowl until smooth. Set aside.
Pasta Salad
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.
