Mexican Pasta Salad with Creamy Avocado Dressing is a great recipe to have on standby when you are planning your next barbecue or cookout. It is creamy and delicious with Mexican flavors. You can easily double the recipe if you are cooking for a big crowd.
My recipe combines wholewheat fusilli pasta with cherry tomatoes, black beans, corn, cheese, red onion and cilantro. To make the creamy dressing, simply blend the avocado, mayonnaise, lime juice, garlic, salt and cumin in a food processor or blender.
To make my version of Mexican Pasta Salad with Creamy Avocado Dressing, you will need the following ingredients:
Blend the avocado, mayonnaise, lime juice, garlic, salt and cumin together in a food processor or blender until you have a smooth mixture.
Place the pasta in a saucepan of boiling water and cook it according to the package directions.
Drain the pasta and rinse with cold water. Drain again.
Place the drained pasta in a large bowl. Mix in the tomatoes, beans, corn, cheese, onion and chopped cilantro.
Add the dressing and toss well to coat.
Serve this salad in a large bowl.
This Mexican Pasta Salad with Creamy Avocado Dressing is a delicious salad to have in your repertoire! The creamy avocado dressing makes it a healthier alternative to mayo too. Try it for your next barbecue and please come back to leave a comment below letting me know what you think.
Mexican pasta salad is the BOMB the avocado dressing really did it good.
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