Avocado-Cilantro Pasta Salad

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

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

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