Mexican Pasta Salad with Creamy Avocado 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 cups
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
Dressing
- 1/2ripe avocado
- 1/4cup mayonnaise
- 2tablespoons lime juice
- 1small clove garlic, grated
- 1/2teaspoon salt
- 1/4teaspoon cumin
Pasta Salad
- 8ounces whole-wheat fusilli (about 3 cups)
- 1cup halved grape or cherry tomatoes
- 1/2cup canned black beans, rinsed
- 1/2cup corn, fresh or frozen (thawed)
- 1/2cup shredded Cheddar cheese
- 1/4cup diced red onion
- 1/4cup chopped fresh cilantro
Instructions
- 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
To make ahead: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Nutrition Facts
Per serving (recipe makes 6 cups)
| Calories | 297.13kcal |
|---|---|
| Carbohydrate Total | 37.93g |
| Total Sugars | 2.04g |
| Added Sugars | 0g |
| Fiber | 6.37g |
| Total Fat | 13.31g |
| Saturated Fat | 3.37g |
| Mono Saturated Fat | 4.2g |
| Cholesterol | 0.11mg |
| Sodium | 349.44mg |
| Protein | 10.08g |
| Potassium | 345.73mg |
| Calcium | 98.71mg |
| Chromium | 0.2mcg |
| Folate | 61.31mcg |
| Iron | 2.07mg |
| Magnesium | 77.12mg |
| Omega-3 | 1g |
| Omega-6 | 4g |
| Trans Fatty Acid | 0g |
| Vitamin A | 425.63IU |
| Vitamin D | 2.9IU |
| Vitamin B12 | 0.21mcg |
| Vitamin C | 8.78mg |
| Vitamin E | 1mg |
| Zinc | 1.59mg |
| Phosphorus | 193.05mg |
| Vitamin B3 | 1.12mg |
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