Mexican Pasta Salad with Creamy Avocado Dressing

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly No Shellfish Nut-Free American Mexican Dinner Lunch Salad

Mexican Pasta Salad with Creamy Avocado Dressing

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly No Shellfish Nut-Free American Mexican Dinner Lunch Salad
Serves 6 (1 serving = 1 cup)
Prep time: 20 minutes
Total time: 20 minutes

Description

Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.

Directions

  1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.

Tips

  • Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories297 cal
  • Total Fat13.3 g
  • Saturated Fat3.4 g
  • Cholesterol0 mg
  • Sodium349 mg
  • Carbohydrate Total37.9 g
  • Protein10.1 g
  • Phosphorus193 mg
  • Potassium346 mg
  • Fiber6.4 g
  • Calcium99 mg

Ingredients

Dressing

  • ½ ripe avocado
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon cumin

Pasta Salad

  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • ½ cup canned black beans, rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • ½ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro

Ingredients

Dressing

  • ½ ripe avocado
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon cumin

Pasta Salad

  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • ½ cup canned black beans, rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • ½ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro

Dressing

  • ½ ripe avocado
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon cumin

Pasta Salad

  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • ½ cup canned black beans, rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • ½ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro

Description

Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.

Directions

  1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.

Tips

  • Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
© Meredith Operations Corporation. All rights reserved. Used with permission.