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.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Ingredients
For the dressing
½Ripe avocado
¼cupMayonnaiseHoney or mustard work too
2tbspLime juice, or citrus of choice
1Clove garlic, grated
½tspSalt
¼tspCumin or spice(s) of choice
For the pasta salad
8ozWhole-wheat fusilli, or pasta of choice, about 3 cups cooked
1cupHalved grape or cherry tomatoes (grapes, avocado, cucumber, olives, etc. all work)
½cupBean of choice, rinsed
½cupCorn, fresh or frozen (thawed)Bite sized greens or melon, bell peppers all work as well
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.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
