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      1. Home
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      4. Mexican Pasta Salad with Creamy Avocado Dressing

      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
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      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.
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