Servings 6 servings
Ingredients
For the pasta salad:
- 8 oz. uncooked pasta, such as shells, cavatappi or penne
- 1 medium orange bell pepper, diced
- 1 cup yellow corn (fresh or frozen)
- 1 (15-oz.) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 1/3 cup sliced scallions
- Cotija cheese, for garnishing
For the avocado dressing:
- 1 large avocado, peeled and pitted
- 1 cup plain yogurt
- 1 teaspoon minced garlic
- 2 Tablespoons lime juice
- 1 Tablespoon honey
Instructions
Make 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 it to a large bowl.
- To the bowl, add the bell pepper, corn, black beans, tomatoes and scallions.
Make the dressing:
- In a blender, combine the avocado, yogurt, garlic, lime juice and honey. Blend until puréed, scraping down the sides as needed.
- Transfer the dressing to the bowl with the pasta and toss to combine.
- Garnish the pasta salad with the cotija cheese and serve immediately or store, covered securely, in the fridge until ready to serve.
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