Quick High Protein Southwest Pasta Salad – FlirtyFood

A burst of flavors dances in your mouth as you take your first bite of the Quick High Protein Southwest Pasta Salad – FlirtyFood. This vibrant salad, perfect for any occasion, comes together in just 30 minutes and features a delightful combination of textures. The creamy Greek yogurt dressing perfectly complements the hearty lentil pasta, making this dish a satisfying meal that is as nutritious as it is delicious.

This recipe is for anyone seeking a quick and nutritious meal that bursts with southwest flavors. It’s ideal for lunch, picnics, or meal prep for the week ahead. The salad can be made in advance and stored in the fridge for up to three days, keeping its delightful taste and texture intact.

Why You’ll Love This Recipe

• Packed with high protein from lentil pasta and black beans for energy.
• Bursts with fresh flavors from tomatoes, cilantro, and chipotle peppers.
• Quick to prepare, making it a perfect weekday meal option.
• The creamy dressing adds a satisfying richness to each bite.

What You’ll Need

Gather these simple ingredients to create your delicious salad.

For the Salad

• 8 oz lentil pasta, preferably Barilla Protein+
• 15 oz black beans, rinsed and drained
• 1.5 cups corn
• 3 medium tomatoes, diced into 1/2-inch cubes
• 1/4 cup green onions, chopped
• 1/3 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced into 1/2-inch pieces just before serving

For the Dressing

• 3/4 cup plain Greek yogurt, preferably Fage 2% Greek yogurt
• 1-2 chipotle peppers, finely minced
• 1 tsp adobo sauce, from the chipotle can
• 1.5 tsp honey
• 2 tbsp lime juice
• 1.5 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• salt to taste
• pepper to taste

Use non-fat yogurt for a lighter option.

Substitutions & Swaps

• Lentil pasta: Any preferred pasta type
• Black beans: Chickpeas or kidney beans
• Greek yogurt: Sour cream or vegan yogurt
• Honey: Maple syrup for a vegan option

How to Make It

Craft this flavorful salad with these straightforward steps.

Cook the Pasta

Bring a pot of salted water to a boil and cook the lentil pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a mixing bowl, combine the Greek yogurt, minced chipotle peppers, adobo sauce, honey, lime juice, chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk until smooth and well blended.

Combine the Salad Ingredients

In a large bowl, mix the cooked lentil pasta, black beans, corn, diced tomatoes, green onions, black olives, and chopped cilantro. Gently fold to combine all the ingredients evenly.

Toss with Dressing

Pour the prepared dressing over the salad mixture and stir gently to coat all the ingredients. Adjust seasoning with additional salt and pepper if needed.

Serve with Avocado

Just before serving, add the diced avocado and sprinkle extra green onions on top for garnish. Serve chilled or at room temperature.

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, the texture will suffer.
Reheat: Not recommended; serve cold.

Tips for Best Results

• Chill the salad for at least 30 minutes to enhance flavors.
• Use fresh ingredients for the best taste and texture.
• Add more lime juice just before serving for a zesty kick.

Serving Suggestions

• Serve as a hearty side dish at BBQs or potlucks.
• Pair with grilled chicken for a protein-packed meal.
• Enjoy as a light lunch on a warm day.