Mexican Street Corn Pasta Salad Jars

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 cup plain Greek yogurt

¼ cup mayonnaise

2 Tbsp lime juice

½ tsp salt

¼ tsp each garlic powder and cayenne pepper

8 oz uncooked ditalini pasta

1 tsp olive oil (5 mL)

2 15-oz cans butter beans (drained and rinsed)

2 15-oz cans corn (drained well)

4 green onions (sliced)

¼ cup chopped cilantro

⅓ cup crumbled cotija cheese

Optional: sprinkle of chili lime seasoning, like tajin

Directions

Pasta: Cook 8 oz uncooked ditalini pasta to al dente according to package instructions. Drain then transfer back to the pot. Toss with 1 tsp olive oil to prevent sticking, then let it cool while you prepare everything else.

Sauce: Stir together all Sauce ingredients.

Assemble: Either toss everything together in a large bowl, or meal prep it in jars.To meal prep, spoon Sauce evenly into 4 large (32-oz) mason jars. Evenly divide ingredients into the jars in this order: beans, corn, pasta, green onions, cilantro, and cheese (sprinkle with optional tajin). Close lids and store in the fridge for up to 5 days. To serve, dump the contents of a jar into a bowl and stir!