Fully Loaded Summer Pasta Salad Recipes

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FULLY LOADED SUMMER PASTA SALAD

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14



Fully Loaded Summer Pasta Salad image

Steps:

  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
  • Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
  • For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
  • Transfer the dressing to the large bowl and toss to combine.
  • Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

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