Ingredients
Pasta
- 8 ounces short pasta (rotini, farfalle, or other short pasta)
Vegetables & Beans
- 1 can black beans (15 oz / 400 g), rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper (diced – about 1 cup)
- ½ red onion (finely diced)
- ⅓ cup pickled jalapeños (chopped, adjust to taste)
- ½ cup fresh cilantro (or flat-leaf parsley, chopped)
Dressing
- ½ cup Greek yogurt (or non-dairy yogurt)
- ¼ cup fresh lime juice
- 2 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon maple syrup
- 1 small clove garlic (grated)
- ¾ teaspoon salt
- Black pepper (to taste)
Cheese
- ½ cup feta cheese (crumbled, or Cotija if available)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook until tender but not al dente, around 8-10 minutes depending on the pasta shape. Once cooked, drain the pasta and rinse under cold running water briefly (about 10 seconds) to cool it down and stop cooking. Shake off any excess water thoroughly.
- Make the dressing: While the pasta cooks, prepare the dressing by whisking together Greek yogurt, fresh lime juice, mayonnaise, maple syrup, grated garlic, salt, and black pepper in a large mixing bowl until smooth and creamy. This dressing is tangy with a subtle sweetness and a touch of heat.
- Toss the pasta: Add the cooled pasta to the bowl with the dressing. Toss gently but thoroughly to coat every piece of pasta evenly with the flavorful dressing.
- Finish the salad: Incorporate the black beans, corn, diced red bell pepper, finely diced red onion, chopped pickled jalapeños, chopped cilantro, and crumbled feta cheese into the pasta and dressing mixture. Toss gently until everything is combined well. Taste the salad and adjust seasoning with additional salt, lime juice, or jalapeños if desired.
- Serve: The salad can be served immediately for a crisp and fresh texture, or chilled in the refrigerator for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Rinsing the cooked pasta under cold water stops the cooking process and prevents sticking, making it perfect for a salad.
- Use Cotija cheese instead of feta for a more authentic Mexican flavor.
- Adjust pickled jalapeños quantity according to your heat preference.
- This salad can be made vegan by substituting Greek yogurt and mayonnaise with non-dairy alternatives and omitting cheese or using vegan cheese.
- Works well as a make-ahead dish; it can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
