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Mexican Pasta Salad with Creamy Avocado Dressing

  • 20 m
  • 20 m
Breana Lai
“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.”

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

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.
  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
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