Co+op Basics: Creamy Corn Pasta Salad
As we enter the cold winter months, there is nothing better than a hearty pasta salad to enjoy for lunch. This Creamy Corn Pasta Salad features a gluten-free brown rice pasta, combined with sweet corn, black beans, cilantro, green onion, queso fresco, and avocado tossed in a spicy yogurt dressing. It features 4 products from our Co+op Basics line and is only $3.55 per serving!
Ingredients
Field Day brown rice fusilli
12 ounces
Field Day sweet corn
2 15-ounce cans
Green onions, chopped
3
Cilantro, chopped
1/2 bunch
Jalapeno pepper, diced
1 tablespoon
Queso Fresco, crumbled
1/2 cup
Avocado, diced
1
Wild Harvest black beans, drained and rinsed
1/2 cup
Dressing
Brown Cow plain yogurt
1/2 cup
Lime juice
3 tablespoons
Salt
1/2 teaspoon
Cumin
1/8th teaspoon
Paprika
1/4th teaspoon
Chili powder
1/2 teaspoon
Sriracha
1 teaspoon
Prep time: 10 minutes
Cook time: 12 minutes
Servings: 4
Calories per serving: 595
Cost per serving: $3.55
- Cook pasta according to package directions. When finished cooking, rinse under cold water.
- Drain the sweet corn. Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Add the corn and cook, 8-10 minutes, until it begins to char. Remove from heat and set aside.
- In a small bowl, whisk together yogurt, lime juice, salt, cumin, paprika, chili powder, and sriracha.
- In a large bowl, combine fusilli pasta, roasted sweet corn, chopped green onions, chopped cilantro, diced jalapeno pepper, crumbled queso fresco, and black beans. Add the yogurt dressing and toss to combine.
- Portion into bowls and top with diced avocado.