Name: Avocado-Cilantro Pasta Salad
Prep time: 2019-11-16T00:15:00+00:00
Total time: 2019-11-16T00:25:00+00:00
Yield: 10-12
Ingredients: 1 box (16 oz.) rotini pasta; 1 bag (12 oz.) frozen corn, thawed and drained; 1 can (15 oz.) black beans, rinsed and drained; 1 can (2.25 oz.) sliced black olives, drained; 1/3 cup red onion, chopped; 1/3 cup red pepper, chopped; 1 pkg. (10 oz.) cherry tomatoes; 2 large avocados; 1 lime, juiced; 1/2 cup cilantro leaves; 3 cloves garlic, minced; 2 green onions, roughly chopped; 1 jalapeno, seeds removed; 1/2 cup buttermilk; 1 tsp. ground cumin; Salt & pepper, to taste

Thank you to Blendtec for generously providing the Designer 725 & Twister Jar for this giveaway! The recipe and opinions in this post are 100% mine.

This Avocado-Cilantro Pasta Salad will become a new summer favorite!

One of my favorite things about summer is all of the yummy side dishes! When I go to potlucks or cookouts, I always want to try them all!! While we’re all familiar with the typical potato salad or macaroni salad …. sometimes it’s great to switch things up a bit!

This Avocado-Cilantro Pasta Salad is full of so many fresh veggies and you can easily pair it with your favorite summer main dish! One of the great things about it is it is so easy to customize – just add veggies you have on hand or stuff that your family likes!! As great as this salad is, let me be honest for just a second …. the Avocado-Cilantro sauce is really what makes this pasta salad phenomenal! I could eat it by the spoonfuls!

I use my Blentec blender to make it super easy to whip up the Avocado-Cilantro dressing for this salad! Be sure to read all the way to the end of this post because one lucky reader has the chance to win a great prize package valued at over $950 – including a Blendtec blender!! Oh, yeah!!

Avocado-Cilantro Pasta Salad

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Prep Time 15 mins Cook Time 10 mins Serves 10-12 adjust servings

This Avocado-Cilantro Pasta Salad will become a new summer favorite!

Ingredients

For the salad

1 box (16 oz.) rotini pasta
1 bag (12 oz.) frozen corn, thawed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (2.25 oz.) sliced black olives, drained
1/3 cup red onion, chopped
1/3 cup red pepper, chopped
1 pkg. (10 oz.) cherry tomatoes

For the dressing

2 large avocados
1 lime, juiced
1/2 cup cilantro leaves
3 cloves garlic, minced
2 green onions, roughly chopped
1 jalapeno, seeds removed
1/2 cup buttermilk
1 tsp. ground cumin
Salt & pepper, to taste

Instructions

Cook pasta according to package directions. Drain and rinse with cold water.
Place the drained pasta in a large bowl with the remaining salad ingredients. Set aside.
In a blender, place all of the dressing ingredients. Cover and blend until well combined.
Pour the avocado mixture over the pasta mixture. Stir to combine.
Refrigerate for 2 hours before serving.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 344kcal Calories from fat 84
% Daily Value
Total Fat 9g	14%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 564mg	24%
Carbohydrate 57g	19%
Dietary Fiber 10g	40%
Sugars 5g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.