1-Getting this Mexican pasta salad just right is all about following a few easy steps that anyone can handle. Start by cooking 8 ounces of whole wheat pasta until it’s al dente, which means it’s firm but not hard, then rinse it with cool water and drain it well. This keeps the pasta from getting mushy and helps it hold up in the salad.

2-Next, in a large bowl, combine the pasta with 2 cups of corn, one 15-ounce can of reduced sodium black beans (drained and rinsed), 2 cups of halved cherry tomatoes, 2 large avocados (peeled, pitted, and diced), 3 whole green onions (thinly sliced), one large jalapeno (cored, seeded, and diced), and one-third cup of chopped cilantro. For the dressing, mix three-quarters cup of nonfat plain Greek yogurt, 2 tablespoons of olive oil, zest of 2 limes, 2 tablespoons of freshly squeezed lime juice, 1 teaspoon of hot sauce, half a teaspoon of salt, half a teaspoon of chili powder, and one-quarter teaspoon of smoked paprika in a separate bowl.

3-Adjust the seasoning if needed to make sure it tastes just right. Pour the dressing over the pasta mixture, toss everything together to coat it evenly, and sprinkle half a cup of crumbled feta cheese on top. Let it chill for 2 hours or serve it right away for the best flavors. This whole process takes about 30 minutes, making it a go-to for quick meals.