Mexi-style pasta salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Steve Brown

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This pasta salad delivers 3 of your 5-a-day and by putting it in a jar, you can be confident that come lunchtime, your salad will be fresh as well as tasty!

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

200g pasta shells
¼ cup reduced-fat Greek-style yoghurt
¼ cup reduced-fat sour cream
1½ tablespoons lime juice
1 small avocado, cut into 1cm pieces
320g mixed baby tomatoes, halved
400g can no-added-salt corn sweetcornXkernels, drained
1 red capsicum, finely chopped
1 red onion, finely chopped
60g baby spinach leaves, roughly chopped
¹⁄³ cup fresh coriandercilantroX leaves, roughly torn
2 tablespoons drained pickled jalapeño slices (optional)
75g organic natural corn sweetcornXchips

Instructions

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1 Cook pasta according to packet instructions. Drain. Refresh under cold water and drain again.

2 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.

3 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.

HFG tip

Portable picnic – Salads can be tricky to transport, but making them in jars keeps them fresh until lunchtime. Pour dressing into jars first, then tip contents into bowls when ready to serve.

Nutrition Info (per serve)

Calories 422cal

Kilojoules 1766kJ

Protein 14.5g

Total fat 12.3g

–Saturated fat 4.2g

Carbohydrates 57.4g

–Sugars 10.3g

Dietary fibre 10.4g

Sodium 136mg

Calcium 117mg

Iron 2.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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