Mexican Pasta Salad

Ingredients

• ounce swhole wheat pastabow tie, elbow, or similar
• cup corncut from the cob, or frozen and thawed (regular or fire roastd), or 1 (15-ouce) can, and drained
• (15-ounce) can reduced sodium black beansdrained and rinsed
• cup shalved cherry tomatoes
• large avocadospeeled, pitted, and diced
• whole green onionsthinly slice d
• large jalapenocored, seeded, and diced
• 1/3 cup chopped cilantro
• 1/2 cup crumbled feta cheese
• 3/4 cup nonfat plain Greek yogurt
• tablespoon sextra-virgin olive oil
• Zest of 2 limesplus 2 tablespoon sfreshly squeezed lime juice
• teaspoon Tabascoor similar hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika

Instructions

1. Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.
2. To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired.
3. Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top. If time allows, chill for 2 hours prior to serving or enjoy immediately.