Mexican Pasta Salad Recipe | myfoodbook

Ingredients

• ¼ cup Greek yoghurt
• ½ cup whole egg mayonnaise
• 2 limes, zested and juiced
• 1 teaspoon garlic powder
• 1 tablespoon Mexican hot sauce
• 300g farfalle pasta
• 5 eggs
• 1 large green capsicum, finely chopped
• 200g punnet cherry tomatoes (see tips), halved
• 400g can corn kernels, drained
• 400g can black beans, drained and rinsed
• 4 green onions, thinly sliced
• 1 bunch coriander, chopped
• 1 large avocado, chopped
• Sliced red chilli, to serve (optional)