Nutritional Information:
Per serving: 290 calories | 13 g fat(3 g sat) } 6 g fiber | 37 g carbohydrates | 8 g protein | 38 mcg folate| 13 mg cholesterol | 3 g sugars | 0 g added sugars | 401 IU vitamin A | 9 mg vitamin C | 80 mg calcium | 1 mg iron | 343 mg sodium | 254 mg potassium
Carbohydrate Servings: 2½
Exchanges: 2 fat, ½ vegetable, 2 starch, ½ high-fat protein
Yields: 6 servings | Total time: 20 minutes
Ingredients:
Pasta Salad
- 8 ounces whole-wheat fusilli (about 3 cups)
- 1 cup halved grape or cherry tomatoes
- ½ cup canned black beans, rinsed
- ½ cup corn, fresh or frozen (thawed)
- ½ cup shredded Cheddar cheese
- ¼ cup diced red onion
Dressing
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 small clove garlic, grated
- ½ teaspoon salt
- ¼ teaspoon cumin
Directions:
- To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
Source: http://www.eatingwell.com/recipe/251433/mexican-pasta-salad-with-creamy-avocado-dressing
