The Millennial Chef

Mexican Pasta Salad


1 lb of short pasta

1 15 oz can of corn

1 15 oz can of black beans

2 avocados

1 pint of cherry tomatoes

2 bell peppers

1 15 oz can of baby corn

1/4 cup of cojita cheese

2 tablespoons of cilantro, roughly chopped (save some for garnish)


1/4 cup of mayo

1/4 cup of Greek yogurt

3-4 tablespoons of of lime juice, 1 teaspoon of lime zest

1 tablespoon of chipotle sauce

1 clove of garlic, minced

Salt and pepper, to taste

Serving size- 4-6


  1. Start by cooking your pasta according to package instructions. Drain and then rinse so it doesn't stick. Set aside.
  2. While the pasta is cooking, dice up the peppers and avocados and halve the cherry tomatoes. Put the rest of the ingredients into a large bowl.
  3. Next, make your dressing. Add all of the ingredients to a small bowl and whisk. Taste for seasonings.
  4. Once the pasta has cooked and been drained, add it to the bowl with the rest of the veggies. Drizzle the dressing and combine. Garnish with cilantro and enjoy!

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