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Pasta A la Mexican Style

Today we felt like having a Mexican dish, must be the warm weather LOL

You can substitute the veggies with whatever you have in your fridge/pantry. This is another one of those salads that are good for meal pre and stay in the fridge good for a few days.


125 grams gluten free fusilli pasta

½ cup lactose free Greek yogurt

2 tablespoons mayo

1 lime, juiced

1 tablespoon honey

1 tablespoon ground cumin

1 ¼ teaspoon salt

1 teaspoon chili powder

1 teaspoon smoked paprika

1 can black-eyed peas, drained and rinsed

1 jalapeno, minced, or to taste (optional)

1 cup edamame peas (you can boil them for a few minutes)

1 cup halved cherry tomatoes

½ cup chopped cilantro

½ cup chopped green onions

½ red pepper chopped in small pieces

Cook pasta according to package instructions. Drain, rinse with cold water.

Whisk lactose free Greek yogurt and mayo in a large bowl. Add lime juice, honey, cumin, salt, chili powder and smoked paprika and whisk to combine.

Once combined add the pasta and stir to mix it well with the dressing.

Add black-eyed peas, jalapeno, edamame, tomatoes, cilantro, and green onion. Mix it all together. Can be served immediately or chill.

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