Creamy Avocado Pasta Salad
Creamy Avocado Pasta Salad - an easy pasta salad recipe for summer. Mix in corn, black beans, tomatoes and toss with a creamy avocado dressing. Great for potlucks, lunch or an easy dinner!
Servings: 6
Ingredients
Pasta Salad
- 12 oz pasta cooked according to the directions and cooled
- 15 oz 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 Avocado diced
- 1/2 lime
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Avocado Dressing
- 2 avocados
- 3 Tablespoons plain Greek Yogurt
- 1/2 cup milk
- 2 cloves garlic minced
- 1 Tablespoons cilantro chopped
- 2 Tablespoons green onions chopped
- 1/2 jalapeno minced
- 1 lime juiced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 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.
Notes
Adapted from Two Peas & Their Pod
Nutrition
Serving: 1g | Calories: 389kcal | Carbohydrates: 47g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 662mg | Fiber: 12g | Sugar: 8g
