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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.

Ingredients

Dressing

  • ½ ripe avocado
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon cumin

Pasta Salad

  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • ½ cup canned black beans, rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • ½ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup chopped 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, onion and cilantro. Add the dressing and toss to coat.

Tips

MAKE AHEAD TIPS
  • Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

AUTHOR EatingWell Test Kitchen, Devon O'Brien
BRAND EatingWell

YIELD 6 cups
SERVINGS 6
ACTIVE TIME 20 minutes
TOTAL TIME 20 minutes

Nutrition

Per serving 290 Calories
Total Fat 13 g
Saturated Fat 3 g
Mono Saturated Fat 4 g
Cholesterol 13 mg
Sodium 343 mg
Fiber 6 g
Protein 8 g
Potassium 254 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 80 mg
Folate 38 mcg
Omega-3 1 g
Omega-6 4 g
Vitamin E 1 mg
Zinc 1 mg
Vitamin B3 1 mg
Carbohydrate Servings 2 ½

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