Last week we had our final cooking club of the year It was a fun year of planning dishes around a different color each month. To wrap up the year we ended with the rainbow. At first I wasn’t sure if that meant any color of the rainbow, or our dish should be a rainbow of colors. I figured it was the later, so that is what I did. Turns out I was right, that is what everyone did! Complete with over the top rainbow cupcakes and rainbow jello (layered with 8 different colors), it was definitely a colorful and delicious day!
I had seen this avocado pasta salad at Two Peas & Their Pod awhile ago, and it just stuck with me. I am a HUGE avocado fan, if you hadn’t figure that out by now. The pasta and veggies are tossed in a creamy avocado dressing that is just perfect. It is tangy, creamy, fresh, and has a tiny bit of heat at the end.
I used black beans, tomatoes, corn, avocado, and red (purple) onions for my rainbow. Not bad, if you ask me! I am not a fan of bell peppers, but those would add lots more colors to this salad. With summer around the corner, this creamy avocado pasta salad would be a hit to bring to any barbeque or potluck. Or to make on those hot nights when you don’t feel like turning on the oven.
I am always sharing new recipes over at Dinners, Dishes, and Desserts. I would love if you stopped over to say Hi!
Creamy Avocado Pasta Salad
Ingredients
Pasta Salad
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12 oz pasta, cooked according to the directions and cooled
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1 (15 oz) can black beans, drained and rinsed
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½ cup grape tomatoes, sliced in half
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½ cup red onion, diced
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1 cup fresh or frozen corn kernels
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1 California Avocado, diced
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½ lime
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1 tsp salt
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½ tsp black pepper
Creamy Avocado Dressing
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2 small California Avocados
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3 Tbls plain Greek Yogurt (I used nonfat)
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½ cup low-fat buttermilk
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2 cloves garlic, minced
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1 Tbls cilantro, chopped
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2 Tbls green onions, chopped
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½ jalapeno, minced
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1 lime, juiced
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½ tsp ground cumin
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½ tsp salt
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¼ tsp black pepper
Instructions
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To make the Creamy Avocado Dressing, combine all the ingredients in a blender and process until smooth. You can also use a food processor.
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In a large bowl combine the pasta and all of the veggies. Toss with about ½-2/3 of the dressing. Season with the salt and pepper. Squeeze the ½ of a lime over the salad, and toss together. Add additional dressing if desired.
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Store the leftover dressing in the fridge for up to a week. Add additional buttermilk if it gets too thick.
Notes
Adapted from Two Peas & Their Pod
This looks so delicious (and nutritious)!
I love summer salads and this recipe is a fantastic alternative to the old potato salad.
Thanks for sharing.
xoxo