Meal Prep Mexican Pasta Salad

2 standard portions

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Ingredients

• 100 g Pasta
• 100 g Cherry tomatoes (diced)
• 3 Spring onions (Scallions) (sliced)
• 5 g Fresh coriander (cilantro) (chopped; for the salsa)
• 1 tbsp Olive oil
• 2 tablespoons Lime juice (for the salsa)
• 100 g 0% fat Greek yogurt
• 20 g Light Feta (crumbled)
• 1 tsp Chipotle paste
• 2 tablespoons Lime juice (for the dressing)
• 5 g Fresh coriander (cilantro) (chopped; for the dressing)
• 120 g Cooked chicken breast (shredded)
• 2 Mini corn cobs (cooked and corn removed)
• 60 g Black beans
• 30 g Pickled jalapenos
• 50 g Bell peppers (diced)

Method

1. Put 100 g Pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
2. In a small bowl, combine 100 g Cherry tomatoes (quartered), 3 Spring onions (Scallions) (sliced), 2 tbsp Lime juice, 1 tbsp Olive oil and 5 g Fresh coriander (cilantro). This is your salsa.
3. In a separate bowl combine 100 g 0% Fat Free Greek yogurt, 20 g Light Feta, 1 tsp Chipotle paste, 2 tbsp Lime juice and 5 g Fresh coriander (cilantro).
4. Divide the cooked pasta and 120 g Cooked chicken breast (shredded) between airtight containers.
5. Remove the corn form 2 Mini corn cobs and add to the container along with the 60 g Black beans, 50 g Bell peppers (diced) and 30 g Pickled jalapenos.
6. Add the salsa.
7. Add the chipotle cream dressing.
8. When you are ready to eat, put the lid on and give the whole thing a really good shake to coat everything in the dressing.