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Mexican Pasta Salad with Creamy Avocado Dressing

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.


6 cups

Prep Time

20 minutes

Total Time

20 minutes



  • 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


  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.


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