Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing

Ancient Harvest Quinoa Pasta, 8 oz (remove) -lentil and quinoa
1 can black beans
Sweet Corn, Fresh, 1 cup
2 Roma tomatoes chopped
Green Onion - Chopped 1/4 cup
1/3 C sliced black olives
1/4 C diced Cilantro
Greek Yogurt Plain Nonfat, .75 cup
1 Chipotle Pepper in 1 Tbsp Adobo Sauce, pluss more sauce to taste
2 tsp Honey,
1-2 TBSP Lime Juice
1 tsp Chili powder
Cumin seed, .5 tsp
Oregano, ground, .5 tsp
1/8 tsp Paprika
Onion powder1/8 tsp
Garlic powder 1/8 tsp
For Garnish:
Diced avocado
diced green onion

Cook pasta according to directions on package. Once done cooking and past is al dente, transfer to a strainer and rinse with cook water then transfer to a large bowl. Add in black beans, corn, tomatoes, green onions, black olives and cilantro; gently stir with a spoon to combine all of the ingredients.
2.) In a blender, add the dressing ingredients; Greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 seconds or until well combined. Taste and adjust seasonings as necessary. If you like more of a kick, add in another chipotle pepper. Sometimes I like to thrown in cilantro into the dressing as well, its up to you.
3.) Add dressing to pasta and stir well to combine and coat all the pasta. Cover and refrigerate for an hour, then serve cold. Can be made up to one day ahead of time, just give it a stir before serving. Garnish with avocado, extra cilantro, or green onions if desired. Makes 6 servings a little under 1 cup each.

Serving Size: 6 servings just under 1 Cup

Number of Servings: 6

Recipe submitted by SparkPeople user LITTLK.