I think I’ve admitted many times that I don’t like avocado. Yet, I continue to use it in many of our family’s favorite dishes. A form of torture? Maybe. But, there are some things that you just have to add avocado to, and this Southwest pasta salad is one of them.
This pasta salad recipe is super simple, and has all of the best ingredients in it. Chipotle peppers in adobo sauce, mayonnaise, lime, tomatoes, and yes, avocado. It’s so good!
I also love to use tri-color rotini pasta in this one, to add some color. Another confession? We sometimes have this for dinner. With nothing else. The avocado and black beans provide the protein we need, and in the summer, it’s one of the easiest meals I can make. I can even put it together ahead of time, and serve it later in the week! We all know that cooking in the summer can be a pain, so this is a great way to provide an easy meal, without a lot of work.
Last but not least, the whole thing is made in one bowl. Seriously, one bowl. We make the dressing first, then add the accouterment, then throw in the pasta and fold in everything by hand. Yes, you have to use your hands to fold everything together. A spoon may rough up the delicate avocado and tomatoes, so clean hands is the best way to incorporate everything. Trust me.
Southwest Pasta Salad
Ingredients
1 tablespoon olive oil
1 tablespoon mayonnaise
1 lime, quartered
1 tablespoon adobo sauce from chipotle peppers in adobo can
1 teaspoon salt
1/2 teaspoon ground black pepper
1 12 ounce can of corn, drained
1 14 ounce can black beans, drained and rinsed
1 cup halved grape tomatoes
1 avocado, cubed
1 12 ounce box tri-color rotini pasta, cooked
Instructions
In a large bowl, add olive oil, mayonnaise, the juice of one lime (squeeze the slices into the bowl), adobo sauce, salt and pepper. Whisk together.
Add corn, black beans, grape tomatoes and avocado. Gently stir together with a large spoon.
Add cooked pasta on top of the prepared mixture, and with clean hands, gently fold in all ingredients.
Serve right away, or cover, place in fridge, and serve within 24 to 48 hours. Enjoy!
