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Mexican Pasta Salad with Creamy Avocado Dressing
Mexican Pasta Salad with Creamy Avocado Dressing
7 Reviews
From the EatingWell Kitchen
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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
- Serving size: 1 cup
- Per serving: 290 calories; 13 g fat(3 g sat); 6 g fiber; 37 g carbohydrates; 8 g protein; 38 mcg folate; 13 mg cholesterol; 3 g sugars; 0 g added sugars; 401 IU vitamin A; 9 mg vitamin C; 80 mg calcium; 1 mg iron; 343 mg sodium; 254 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 2 fat, ½ vegetable, 2 starch, ½ high-fat protein
Reviews 7
October 07, 2018
By: Kristina Wilenski
It's pretty good. I added some extras like bacon and more corn and beans. Overall, it's a good healthy pasta. But not a huge "flavor" pasta.
August 02, 2018
By: Karen Garner Rivoira
I serve this filling flavorful salad as a main course and toss in a couple of tablespoons of roasted sunflower seeds to add extra protein and a little crunch. The Avocado-Lime dressing compliments not only this salad, but also, countless others as well...try it in place of plain mayo in your egg salad, or toss your Caesar salad with it for something deliciously different. I rate this recipe among my top 10 favorites!
June 06, 2017
By: h.mckune
great! the only change i made was that I used a little less pasta.
June 01, 2017
By: Deborah
I will try this when my cherry tomatoes come in. In my garden I also have cilantro growing and garlic so the recipe is very easy thank you very much I will try this very soon looks very yummy and is very easy I will not change a thing
May 09, 2017
By: thersrud
Easy to make and the avocado dressing is yummy but a little too tart. I topped it with grilled chicken for a one dish meal. Next time around I'll reduce the lime juice and increase the cumin. Definitely will make this again.
July 24, 2016
By: EatingWell User
Very good and easy to make esp in hot weather.
For extra protein a can of salmon or tuna makes a good addition.
May 09, 2016
By: EatingWell User
So delicious!
I made this pasta salad for Mother's Day. Everyone loved it. The Avocado dressing really makes this salad. I did not use fresh cilantro because my husband does not like it, but the salad was good without it.
Pros: very easy to make, healthy ingredients
