Who knew adding a Mexican flare to this picnic favorite would make such a tasty dish? The creamy avocado dressing, along with the cherry tomatoes and black beans make this recipe a flavor powerhouse!
You can find this recipe in our A Week of Quick Dinners Meal Plan.
Servings: 6 (click to scale)
Ingredients
- 1/2 each avocados
- 1/4 cup mayonnaise
- 2 Tbsp fresh lime juice
- 1 cloves fresh garlic peeled. minced
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 8 oz whole grain penne pasta
- 1 cup fresh cherry tomatoes halved
- 1/2 cup canned black beans drained, rinsed
- 1/2 cup corn
- 1/2 cup mild cheddar cheese shredded
- 1/4 cup fresh red onions
- 1/4 cup fresh cilantro
Instructions
- To prepare dressing combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
- 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 cheese, red onion and cilantro. Add the dressing and toss to coat.
Chef Tips
Portion: 1 cup
Nutrition
Calories: 290kcal | Carbohydrates: 37g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Sodium: 343mg | Fiber: 6g | Sugar: 3g
© Meredith Corporation. All rights reserved. Used with permission.
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