This recipe was insprired by a dear friend that loves pasta and mexican food, but his diet lacks nutrition. This is picky eater recipe. It’s easy, flavorful, high fiber, and provides some pops of fresh herbs and vegetables-providing some vitamins and minerals.

Makes about 6 side dish servings. Takes about 30 minutes to make.

Recipe

• 8 oz dried pasta
• 1 medium red bell pepper, chopped
• 1 can of corn
• 1 can black beans
• 1/2 cup chopped cilantro
• 1 big chipotle pepper + some liquid from a can of chipotles in adobo
• 5.3 oz Chobani Plain Non-fat yogurt
• 2 T mayonnaise product (you could also omit this and use more yogurt)
• Salt

Make it your own. Reduce amount of pasta and amp up amount of veg for more of a salad with pasta. Or mix and match with additional optional mix-ins: olives, shredded cheese, avacado, sun dried tomatoes. Get crazy.

Start by boiling salted water for the pasta. When water comes to a boil, cook pasta according to package directions. When pasta is done reserve some pasta water. While pasta cooks, open and drain corn and beans. Dice red pepper and chop cilantro. To make the chipotle dressing, I combine the chipotle plus some adobo sauce, yogurt, mayo, and salt to taste, in the mixing cup that came with my emersion blender. You could also use a small Ninja or even a blender for this. Some how, mix together the chipotle – salt. Put the pasta and a splash of the reserved cooking liquid in a large bowl, stir. Add remaining ingredients and chipotle dressing to the pasta, and toss until combined. Taste and add salt if necessary. If you’ve added too much salt, add a little lime or lemon juice to counteract.