Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad - an easy pasta salad recipe for summer. Mix in corn, black beans, tomatoes and toss with a creamy avocado dressing. Great for potlucks, lunch or an easy dinner!

📝 Ingredients

• 12 oz pasta (cooked according to the directions and cooled)
• 15 oz black beans (drained and rinsed)
• 1/2 cup grape tomatoes (sliced in half)
• 1/2 cup red onion (diced)
• 1 cup fresh or frozen corn kernels
• 1 Avocado (diced)
• 1/2 lime
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 avocados
• 3 Tablespoons plain Greek Yogurt
• 1/2 cup milk
• 2 cloves garlic (minced)
• 1 Tablespoons cilantro (chopped)
• 2 Tablespoons green onions (chopped)
• 1/2 jalapeno ( minced)
• 1 lime ( juiced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1To make the Creamy Avocado Dressing, combine all the ingredients in a blender and process until smooth. You can also use a food processor.
2. 2In a large bowl combine the pasta and all of the veggies. Toss with about 1/2-2/3 of the dressing. Season with the salt and pepper. Squeeze the 1/2 of a lime over the salad, and toss together. Add additional dressing if desired.
3. 3Store the leftover dressing in the fridge for up to a week. Add additional buttermilk if it gets too thick.