Mexican Pasta Salad with Creamy Avocado Dressing
Serves 6 (1 serving = 1 cup)
Active 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
- To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
- 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