High Protein Corn on the Cob Pasta Salad
A vibrant, nutritious pasta salad packed with protein from black beans and feta cheese, perfect for gatherings or meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta of your choice
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup black beans, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook your pasta according to package instructions until it reaches that perfect al dente texture.
- Drain the pasta and let it cool completely.
- In a large bowl, combine the corn, cherry tomatoes, diced red onion, rinsed black beans, crumbled feta, diced avocado, and chopped cilantro.
- In a small bowl, whisk together the freshly squeezed lime juice, olive oil, chili powder, salt, and pepper.
- Add the cooled pasta to your veggie mixture and gently stir it together.
- Drizzle the dressing over the salad, tossing everything together until well combined.
- Serve chilled or at room temperature for the best flavor experience.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Consider adding extra veggies or proteins for more flavor.
Find it online: https://breakfastrecip.com/high-protein-corn-pasta-salad/