Picnic season is officially here! Well, it’s finally warm in enough in Wisconsin for outdoor dining. And with that, comes a slew of potato, pasta and fruit salads. Most of them are loaded with fat or sugar, sometimes olives, and almost always tons of parsley. If you’re not into that, this recipe is for you!
Here’s a healthy, hearty pasta salad loaded with roasted veggies, dressed with a creamy, spicy Greek yogurt sauce, and perfect for the patio, park or potluck.
It comes together pretty quickly and can easily be made ahead of time, or even an hour beforehand.
Mexican Roasted Veggie Pasta Salad
- 8 oz whole wheat Macaroni
- 2-3 tomatoes, chopped
- 1 can black beans, rinsed & drained
- 1 C corn kernels – frozen or fresh
- 1 onion, diced
- 1 bell pepper, diced
- 1 jalapeño, diced
- 1 tbsp oil to roast
- 1 C plain Greek yogurt
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
- 1/4 tsp chili flakes
Preheat oven to 375. Line a large rimmed baking sheet with foil and spray with PAM; set aside.
Bring a large pot of salted water to boil. Cook macaroni according to package directions. Once cooked, drain (no rinsing!) and transfer to a large metal bowl. Immediately refrigerate to begin bringing down the temperature.
While the pasta cooks, toss all the chopped veggies and black beans with a spoonful of oil – preferably one that can handle high heat. Spread out onto the prepared baking sheet and roast for 20 minutes, stirring halfway thru.
While the pasta boils and the veggies roast, make the dressing! In a small bowl, combine all ingredients and mix well. Taste to adjust seasoning, and/or add more vinegar if it’s too thick.
Once the veggies are cooked, mix them into the pasta. Stir in the prepared creamy dressing. Place back in the fridge to cool.
Let the pasta salad chill for at least an hour, or overnight. Stir once and serve! This is great for picnics, potlucks, or just dinner on the porch.