1 - 8 oz package Ancient Harvest Red Lentil & Quinoa Pasta
1 - 15 oz can black beans, rinsed and drained
1 cup organic sweet corn
2 roma tomatoes, seeded and diced
1/4 cup diced green onions
1/3 cup sliced black olives
1/4 cup fresh diced cilantro
3/4 cup nonfat plain greek yogurt
1 chipotle pepper in adobo sauce (plus more to taste)
2 teaspoons honey
1-2 tablespoons fresh lime juice, plus more to taste
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/8 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Freshly ground salt and pepper, to taste
Diced avocado
Diced green onion


1.Cook pasta according to directions on package. Once done cooking and pasta is al dente, transfer to a strainer and rinse with cool water then transfer to a large bowl.
2.Add in black beans, corn, tomatoes, green onions, black olives and cilantro; gently stir with a spoon to combine all of the ingredients.
3.In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 seconds or until well combined. Taste and adjust seasonings as necessary. If you'd like more of a kick, add in another chipotle pepper. Sometimes I like to throw in cilantro into the dressing as well! It's up to you.
4.Add dressing to pasta and stir well to combine and coat all of the pasta. Cover and refrigerate for an hour, then serve cold. Can be made up to one day ahead of time, just give it a stir before serving. Garnish with avocado, extra cilantro or green onions, if desired. Makes 6 servings, a little under 1 cup each.

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