Mexican Pasta Salad with Creamy Avocado Dressing

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1/2 ripe avocado
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • Pasta Salad
  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • 1/2 cup canned black beans, rinsed
  • 1/2 cup corn, fresh or frozen (thawed)
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup diced red onion
  • 1/4 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.

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