This is a lovely tangy pasta salad, easy to make although if you are making this the night before to take for lunch I recommend that you chop the avocado in the morning before you go to work to stop it going brown.
Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
(from Ambitious Kitchen)
250g dried pasta shapes
1 400g tin black beans, rinsed and drained
100g sweet corn
2 tomatoes, seeded and diced
4 spring onions, sliced
60g sliced black olives
handful coriander, chopped
For the dressing:
180g fat-free plain greek yogurt
1 tbsp chipotle paste (plus more to taste)
2 tsp honey
1-2 tbsp lime juice, plus more to taste
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/8 tsp paprika
1/8 tsp garlic powder
salt and pepper
Diced green onion
Bring a pan of water to the boil, add the pasta and cook according packet instructions. One cooked, transfer to a strainer and rinse with cool water then transfer to a large bowl. Add in the black beans, corn, tomatoes, green onions, black olives and coriander; gently stir to combine all of the ingredients.
In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 secs or until well combined. Taste and adjust seasonings as necessary.
Add the dressing to the pasta and stir well to combine and coat all of the pasta. Cover and refrigerate for an hour, then serve cold. Garnish with avocado, extra coriander or spring onions, if desired.