Last week we had our final cooking club of the year 🙁 It was a fun year of planning dishes around a different color each month. To wrap up the year we ended with the rainbow. At first I wasn’t sure if that meant any color of the rainbow, or our dish should be a rainbow of colors. I figured it was the later, so that is what I did. Turns out I was right, that is what everyone did! Complete with over the top rainbow cupcakes and rainbow jello (layered with 8 different colors), it was definitely a colorful and delicious day!
I had seen this avocado pasta salad at Two Peas & Their Pod awhile ago, and it just stuck with me. I am a HUGE avocado fan, if you hadn’t figure that out by now. The pasta and veggies are tossed in a creamy avocado dressing that is just perfect. It is tangy, creamy, fresh, and has a tiny bit of heat at the end.
I used black beans, tomatoes, corn, avocado, and red (purple) onions for my rainbow. Not bad, if you ask me! I am not a fan of bell peppers, but those would add lots more colors to this salad. With summer around the corner, this creamy avocado pasta salad would be a hit to bring to any barbeque or potluck. Or to make on those hot nights when you don’t feel like turning on the oven.
- 12 oz pasta , cooked according to the directions and cooled
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup grape tomatoes , sliced in half
- 1/2 cup red onion , diced
- 1 cup fresh or frozen corn kernels
- 1 California Avocado , diced
- 1/2 lime
- 1 tsp salt
- 1/2 tsp black pepper
- 2 small California Avocados
- 3 Tbls plain Greek Yogurt (I used nonfat)
- 1/2 cup low-fat buttermilk
- 2 cloves garlic , minced
- 1 Tbls cilantro , chopped
- 2 Tbls green onions , chopped
- 1/2 jalapeno , minced
- 1 lime , juiced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
To make the Creamy Avocado Dressing, combine all the ingredients in a blender and process until smooth. You can also use a food processor.
In a large bowl combine the pasta and all of the veggies. Toss with about 1/2-2/3 of the dressing. Season with the salt and pepper. Squeeze the 1/2 of a lime over the salad, and toss together. Add additional dressing if desired.
Store the leftover dressing in the fridge for up to a week. Add additional buttermilk if it gets too thick.
“Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.”