Southwestern Pasta Salad with Creamy Avocado Dressing
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Two Peas & Their Pod · by Maria Lichty★ 4.5 (2)

Southwestern Pasta Salad with Creamy Avocado Dressing

NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 32%
CARBS 60G49% OF CAL
20G FIBER32G OTHER8G TOTAL SUGAR
FAT 25G46% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, colorful pasta salad with black beans, corn, peppers, and a creamy avocado dressing. Fresh cilantro and lime make it tangy and summery, perfect for warm days.

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Nutrition & ingredients

Ingredients

  • 8 ounces pasta (I used Rotini)
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup grape tomatoes
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced orange or yellow bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup sweet corn (can use frozen corn)
  • 1 large avocado (peeled, seeded, and diced)
  • Salt and pepper (to taste)
  • 1 lime (for juicing over the salad)
  • 1/4 cup chopped cilantro
  • 2 ripe avocados (peeled and seeded)
  • 3 tablespoons plain Greek yogurt
  • 1/2 cup low-fat buttermilk
  • 2 cloves garlic (minced)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 1 small jalapeño pepper (chopped and seeds removed)
  • 2-3 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • Salt and ground black pepper (to taste)
PREP
15M
SODIUM
734MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.