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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.

Servings

6 cups

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

Dressing

  • 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

Instructions

  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

To make ahead: 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 297.13kcal
Carbohydrate Total 37.93g
Total Sugars 2.04g
Added Sugars 0g
Fiber 6.37g
Total Fat 13.31g
Saturated Fat 3.37g
Mono Saturated Fat 4.2g
Cholesterol 0.11mg
Sodium 349.44mg
Protein 10.08g
Potassium 345.73mg
Calcium 98.71mg
Chromium 0.2mcg
Folate 61.31mcg
Iron 2.07mg
Magnesium 77.12mg
Omega-3 1g
Omega-6 4g
Trans Fatty Acid 0g
Vitamin A 425.63IU
Vitamin D 2.9IU
Vitamin B12 0.21mcg
Vitamin C 8.78mg
Vitamin E 1mg
Zinc 1.59mg
Phosphorus 193.05mg
Vitamin B3 1.12mg

© Meredith Operations Corporation. All rights reserved. Used with permission.