Southwestern Pasta Salad With Creamy Avocado Dressing

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Southwestern Pasta Salad with Creamy Avocado Dressing
4-6 servings


8 oz rotini pasta
1 15oz can black beans, drained and rinsed
1 C grape tomatoes, halved
1 can olives, drained
1/2 C diced red bell pepper
1/4 C diced orange bell pepper
1/4 C diced yellow bell pepper
1/2 C diced red onion
1/2 C sweet corn, drained
2 large avocados, peeled, pitted, and diced
salt and pepper to tasted
1 lime for juicing over salad
1/4 C chopped cilantro
feta cheese for sprinkling

2 ripe avocados, peeled and pitted
3 T plain greek yogurt
1/2 C low-fat buttermilk
2 cloves garlic, minced
1/4 C chopped fresh cilantro
2 T chopped green onion
1 small jalapeno pepper, chopped and seeded
2-3 T fresh lime juice
1/4 t ground cumin
salt and pepper to taste

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Rinse with cold water, and place in a large bowl. Add black beans, olives, tomatoes, peppers, red onion, corn, and chopped avocado.
2. Make dressing: combine all dressing ingredients in a blender or food processor and blend until smooth. Add more buttermilk if dressing isn’t thin enough. Pour dressing over pasta salad, and top with a sprinkle of lime juice and feta.

recipe adapted from: two peas and their pod

thanks you.

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