Summery Salad & Sandwich Recipes

Southwestern Pasta Salad

Serves 8-10


  • 6 ounces uncooked mini farfalle
  • 2 cups plain yogurt, divided
  • 1/4 cup fresh lime juice, divided
  • Salt and pepper to taste
  • 1 1/2 cups prepared salsa
  • 1/2 cup cilantro, finely chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups corn*
  • 6 ounces Wisconsin monterey jack cheese, cut into matchsticks
  • 1 avocado, diced

Cooking Instructions

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; 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.