Print Options:

Flexible Pasta Salad

Yields6 ServingsTotal Time1 hr

For the dressing
 ½ Ripe avocado
 ¼ cup MayonnaiseHoney or mustard work too
 2 tbsp Lime juice, or citrus of choice
 1 Clove garlic, grated
 ½ tsp Salt
 ¼ tsp Cumin or spice(s) of choice
For the pasta salad
 8 oz Whole-wheat fusilli, or pasta of choice, about 3 cups cooked
 1 cup Halved grape or cherry tomatoes (grapes, avocado, cucumber, olives, etc. all work)
 ½ cup Bean of choice, rinsed
 ½ cup Corn, fresh or frozen (thawed)Bite sized greens or melon, bell peppers all work as well
 ½ cup Cheese of choice, crumbled or shredded
 ¼ cup Onion of choice, diced
 ¼ cup Chopped herbs (parsley, basil, chives, cilantro, etc)
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.

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

Nutrition Facts

Servings 0