Mexican Pasta Salad

8 ounces whole wheat pasta (bow tie, elbow, or pasta of choise)
1 (15-ounce) can corn
1 (15-ounce) can black beans
2 cups halved cherry tomatoes
2 large avocados, peeled, pitted, and diced
3 whole green onions, thinly sliced
1 large jalapeno, cored, seeded, and diced
1/3 cup chopped cilantro
1/4 cup crumbled feta cheese (optional)

FOR THE DRESSING:
3/4 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
Zest of 2 limes, plus 2 tablespoons freshly squeezed lime juice
1 teaspoon Tabasco or similar hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika

Directions:

Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.

To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired. Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top.

If time allows, chill for 2 hours prior to serving or enjoy immediately.

About 6-8 servings
https://www.wellplated.com/mexican-pasta-salad