millie's holy guacamole pasta salad
I do a lot of cooking for the hospitality team at my church and I was trying to mix things up and create something new! This pasta salad was a HUGE hit at the event I took it to. So, don't knock it until you try it.
Blue Ribbon Recipe
If you're a fan of avocados, then you're going to love this pasta salad! Avocado and lime juice are the dressing for the salad. It's not overly wet from the dressing. There's just enough to coat the ingredients. This pasta is full of different ingredients and has a Tex-Mex flair. The chunks of avocado and cheese are super creamy. Red onion adds a little crunch and bite of flavor. The corn is sweet compared to everything else and it's a nice flavor contrast. A delicious side dish for a summer BBQ or enjoy it alone for a light lunch.
Ingredients
- 1/2 cup freshly chopped cilantro
- 4 - limes, juiced
- 2 large Haas avocados, diced
- 4 medium roma tomatoes, seeded & diced
- 1 medium red onion, minced
- 4-5 cloves freshly garlic, minced
- 1 can black beans, drained & rinsed (15 oz)
- 1 can whole kernel corn (yellow or white), drained well (15.25 oz)
- 8 ounces pepper jack cheese, cubed in small pieces
- 1 tablespoon olive oil, extra virgin
- 1 box whole wheat rotini pasta, boiled, drained, & rinsed in cold water
- 2 or 3 pinches sea salt, to taste
How To Make millie's holy guacamole pasta salad
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Step 1In a large bowl (preferably one with a lid), combine cilantro, lime juice, olive oil, and diced avocado. Stir until all the avocado has been coated with some of the lime juice (this will prevent the avocado from browning). -
Step 2Add all other ingredients. Stir to combine.
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Step 3Season with sea salt to taste. Ground red pepper can also be added for a spicier flavor. Chill and serve. Store leftovers in the fridge for up to 5 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
