Mexican Pasta Salad

6 servings (heaping 1/2 cup)

Ingredients:

1 1/2 cups cooked pasta (appox. 100g dry)

1 1/2 cups corn, fresh or thawed from frozen

1 cup cooked black beans

1/2 cup red bell pepper, diced

2 large or 4 small green onions, sliced

1 tbsp dried cilantro

1 large or 2 medium limes, zest and juice

1/2 cup 2% high protein yogurt

1/4 cup 1/2 fat mayonnaise

1 tbsp olive oil

1 tbsp frank's hot sauce

2 tsp taco seasoning

1 tsp garlic powder

1/2 tsp table salt

Directions:

In a medium bowl, add the cooked pasta, corn, beans, peppers, onions, cilantro, lime zest and juice. Mix well and set aside.

In a small bowl, whisk together the yogurt, mayo, olive oil, hot sauce, taco seasoning, garlic powder and salt. Add to the salad and mix well.

Cover and refrigerate. The longer the salad sets, the deeper the flavour.