Description
A vibrant, flavorful pasta salad combining the creaminess of avocado and the crunch of fresh veggies, perfect for summer gatherings.
Ingredients
Scale
- 8 oz. Whole Wheat Pasta
- 1 Can Black Beans (15 oz), drained and rinsed
- 1 Medium Red Bell Pepper, diced
- 1 Medium Cucumber, diced
- 1 Avocado, diced
- 1 cup Corn (fresh or frozen and thawed)
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Fresh Cilantro, chopped
- 2 tbsp Olive Oil
- Juice of 1 Lime
- 1 tsp Cumin
- Salt and Pepper to taste
Instructions
- Cook the whole wheat pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- While pasta is cooking, chop the bell pepper, cucumber, avocado, onion, and cilantro, and drain the black beans and corn.
- In a small bowl, mix olive oil, lime juice, cumin, salt, and pepper. Whisk until emulsified.
- In a large bowl, combine the cooked pasta, black beans, bell pepper, cucumber, corn, onion, and cilantro. Gently fold in the avocado.
- Drizzle the dressing over the salad and toss to combine. Add reserved pasta water if the salad seems dry.
- Cover and chill in the fridge for at least 30 minutes before serving.
Notes
Add jalapeños for heat or quinoa for added protein. Keeps well in the fridge for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, pasta salad, healthy, summer recipe, southwest flavors, avocado