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
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 | 290kcal |
|---|---|
| Carbohydrate Total | 37g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 6g |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Mono Saturated Fat | 4g |
| Cholesterol | 13mg |
| Sodium | 343mg |
| Protein | 8g |
| Potassium | 254mg |
| Calcium | 80mg |
| Folate | 38mcg |
| Omega-3 | 1g |
| Omega-6 | 4g |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Vitamin B3 | 1mg |
