millie's holy guacamole pasta salad

★★★★★ 6 Reviews
AmeliaVargas avatar
By Amelia Vargas
from Mt Juliet, TN

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.

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves About 15-20
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For millie's holy guacamole pasta salad

  • 1/2 c
    freshly chopped cilantro
  • 4
    limes, juiced
  • 2 lg
    Haas avocados, diced
  • 4 md
    roma tomatoes, seeded & diced
  • 1 md
    red onion, minced
  • 4-5 clove
    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 oz
    pepper jack cheese, cubed in small pieces
  • 1 Tbsp
    olive oil, extra virgin
  • 1 box
    whole wheat rotini pasta, boiled, drained, & rinsed in cold water
  • 2 or 3 pinch
    sea salt, to taste

How To Make millie's holy guacamole pasta salad

  • Cilantro, lime juice, olive oil, and diced avocado in a bowl.
    1
    In 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).
  • The remaining ingredients added to the bowl.
    2
    Add all other ingredients. Stir to combine.
  • Seasoning with salt and pepper.
    3
    Season 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.
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