
Mexi-style pasta salad
Ingredients
200 g pasta shells
¼ cup reduced-fat plain yoghurt
¼ cup reduced-fat sour cream
1½ tbsp lime juice
1 avocado cut into 1cm pieces
320 g cherry tomatoes
400 g tinned corn
1 red capsicum
1 red onion
60 g baby spinach leaves
⅓ cup coriander leaves
2 tbsp drained pickled jalapeño slices (optional
75 g reduced-salt natural corn chips
Instructions
- Cook pasta according to packet instructions. Drain. Refresh under cold water and drain again.
- Meanwhile, place yoghurt, sour cream and lime juice in a small bowl. Season with freshly ground black pepper, then whisk to combine. Divide lime dressing evenly among four 3-cup capacity jars with screw-top lids.
- Layer jars with salad ingredients, starting with avocado and pasta, then tomato, corn, capsicum, onion, spinach and coriander. Top with jalapeños, if using, and corn chips. Secure with lids. Tip jar contents into bowls when ready to serve.
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