Description
Colorful salad with tender pasta, black beans, sweet corn, in a zesty Greek yogurt lime dressing. Fresh spinach, cilantro, cumin, and smoked paprika add brightness and depth for a creamy, tangy, protein-packed side or light main.
Ingredients
16 oz rotini or short pasta
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can corn, drained
1 cup fresh spinach, roughly chopped
¼ cup fresh cilantro, finely chopped
Dressing
1 cup full-fat plain Greek yogurt
2 tbsp extra virgin olive oil
½ tbsp minced garlic
1 tsp cumin
½ tsp smoked paprika
1 tsp sugar
1 tsp salt
Juice of 2 limes
Optional: ½ cup mayonnaise for extra creaminess
Instructions
-
Cook pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool quickly.
-
Make dressing: In a bowl, whisk together Greek yogurt, olive oil, garlic, cumin, smoked paprika, sugar, salt, and lime juice until smooth.
-
Assemble salad: Add cooked pasta, black beans, corn, spinach, and cilantro to a large mixing bowl. Pour in dressing and toss gently until fully coated.
-
Season and serve: Taste and adjust with extra lime juice, salt, or pepper. Serve immediately or refrigerate 1–2 hours for chilled flavor.
Notes
Use full-fat Greek yogurt for best creamy, tangy base.
Add mayonnaise if you prefer richer texture.
Rinse pasta well to prevent sticking.
Chill salad before serving for enhanced flavor.
Store leftovers airtight in refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1/6 recipe
- Calories: 295
- Sugar: 5
- Sodium: 420
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 42
- Fiber: 6
- Protein: 12
- Cholesterol: 10
Keywords: black bean corn pasta salad, creamy pasta salad, greek yogurt pasta salad, lime cilantro pasta salad, healthy summer side dish