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.

  • Preparation Time20 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy

Pasta Salad:

Salt
230g uncooked pasta, such as shells, cavatappi or penne
One can black beans, rinsed and drained
160g yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
35g sliced scallions
Cotija, for garnish

Avocado Dressing:

245g 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
  1.   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.  
  2. Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.  
  3. 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.  
  4. Transfer the dressing to the large bowl and toss to combine.  
  5. Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

Cook’s Note

The pasta salad can be covered and refrigerated for up to 3 days.