Rating: 4 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Say goodbye to gloopy mayonnaise-covered pasta salads. We put an avocado to work to create an irresistibly creamy dressing, that won’t have any of the mayonnaise-haters running for the dusky hills. The only drawback is that the dressing will oxidize after a little while and go gray. Don’t worry, the salad will be no less delicious, but plan on serving this within an hour or two of making it. For a little heat, add thinly sliced fresh jalapeños or even some drained pickled ones. Or if you really want to turn up the temperature, add a can of chopped green chilies to the dressing before blending.

Gallery

Credit: Greg DuPree

Recipe Summary

total:
35 mins
hands-on:
35 mins
Yield:
Serves 4 (serving size: 1⅔ cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling salted water until al dente, 8 to 10 minutes; drain and rinse pasta under cold water to cool.

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  • Meanwhile, combine olive oil, cilantro, lime juice, ½ of the avocado, ½ teaspoon of the salt, ¼ teaspoon of the pepper and ¼ cup of water in a blender and process until smooth, scraping down sides as needed.

  • Combine pasta and avocado dressing in a large bowl and toss to combine. Add beans, tomatoes, corn, and remaining ½ teaspoon salt and ¼ teaspoon pepper; toss well. Thinly slice remaining half of avocado. Serve salad topped with scallions and avocado.

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