Mexican Pasta Salad With Creamy Avocado Dressing

Serving 6 people

20 min


  • avocado 1/2 ripe avocado
  • canned black beans 1/2 cup canned black beans, rinsed
  • cherry tomatoes 1 cup halved grape or cherry tomatoes
  • cumin 1/4 teaspoon cumin
  • fresh cilantro 1/4 cup chopped fresh cilantro
  • fresh corn 1/2 cup corn, fresh or frozen (thawed)
  • garlic 1 small clove garlic, grated
  • lime juice 2 tablespoons lime juice
  • mayonnaise 1/4 cup mayonnaise
  • red onion 1/4 cup diced red onion
  • salt 1/2 teaspoon salt
  • shredded cheddar cheese 1/2 cup shredded Cheddar cheese
  • whole-wheat fusilli 8 ounces whole-wheat fusilli (about 3 cups)
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How to make it

  1. 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.
  2. Drain, rinse with cold water, then drain again.
  3. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro.
  4. Add the dressing and toss to coat.