Mexican Pasta Salad With Avocado - Fit and Healthy Recipes

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 (optional, you can add sour cream instead)
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

Description

Dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
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.

Quick Tips

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

Website: www.eatingwell.com