Mexican Pasta Salad with Creamy Avacado Dressing

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.

Servings: 6
Active Time: 20 minutes
Total Time: 20 minutes

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

Instructions

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.

Nutrition

297 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 38 g, Fiber: 6 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 10 g, Sodium: 349 mg, Potassium: 346 mg, Phosphorus: 193 mg, Iron: 2 mg, Folate: 61 mcg, Calcium: 99 mg, Vitamin A: 426 IU, Vitamin C: 9 mg, Vitamin D: 3 IU