Mexican Pasta Salad with Creamy Avocado Dressing

Makes: 6 servings

Serving Size: 1 cup

INGREDIENTS

DRESSING

  • 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

PREPARATION

  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.

TIPS & NOTES

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

NUTRITION

Per serving: 290 calories; 13 g fat; 13 mg cholesterol; 37 g carbohydrates; 3 g total sugars; 8 g protein; 6 gfiber; 343 mg sodium; 254 mg potassium.

9 SmartPoints

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