Everyone will love this pasta salad recipe that’s packed with tomatoes, corn and black beans. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 small clove garlic, grated
- ½ teaspoon salt
- ¼ teaspoon cumin
- 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
- Step 1
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.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Serving Size: 1 cup Per Serving: 290 calories; protein 8.4g; carbohydrates 37.1g; dietary fiber 6.2g; sugars 2.6g; fat 12.8g; saturated fat 3.3g; cholesterol 13.5mg; vitamin a iu 401.5IU; vitamin c 8.7mg; folate 37.6mcg; calcium 80mg; iron 0.6mg; magnesium 16.1mg; potassium 254.2mg; sodium 343.1mg; thiamin 0.1mg. Exchanges:
2 fat, 1/2 vegetable, 2 starch, 1/2 high-fat protein