Southwestern Pasta Salad

March 13, 2017


Cook pasta according to package directions; rinse in cold water and drain.

Combine 1 cup yogurt and 2 tablespoons lime juice. Season with salt and pepper; set aside.

Whisk the remaining yogurt, lime juice, salsa and cilantro in a large bowl. Add pasta, black beans, corn and Monterey jack cheese; toss gently. Season with salt and pepper. Chill until serving.

Sprinkle with avocado and dollop with reserved yogurt mixture when serving.

*Blanched fresh, thawed frozen or drained corn from a can work well in this recipe. Top with sliced chicken to make it an entrée.

Recipe from the Wisconsin Milk Marketing Board


  • 6 oz. uncooked mini farfalle pasta
  • 2 c. plain yogurt, divided
  • ¼ c. fresh lime juice, divided
  • Salt & pepper (to taste)
  • 1½ c. prepared salsa
  • ½ c. cilantro, finely chopped
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 c. corn*
  • 6 oz. Wisconsin Monterey jack cheese, cut into matchsticks
  • 1 avocado, diced
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