Tender penne pasta, black beans, corn, peppers, cilantro, onions and tomatoes tossed in a delicious and creamy avocado lime dressing. This southwest pasta salad is easy, healthy and full of Mexican flavors!
In the base of a food processor or blender, pulse avocados, green onions, garlic, Greek yogurt, milk, lime juice, cumin, taco seasoning., salt, and pepper until smooth and creamy. If too thick, add a little more milk to thin it out.
Cook pasta according to package directions. Drain and rinse with cold water.
In a large bowl, toss pasta, black beans, corn, bell pepper, cilantro, green onions, and cherry tomatoes until combined.
Serve either by drizzling with dressing (as shown) or toss to coat pasta and veggies. Enjoy!
Variations: You can use other dressings like cilantro lime dressing or salsa ranch. Meat: Feel free to mix in some grilled chicken or shredded chicken. Make ahead: Mix all ingredients together, however do not add dressing. Cover with plastic wrap or lid and store in fridge until ready to serve. Then toss in dressing to evenly coat the other ingredients. Storage: Store in an airtight container in the fridge up to 3 days. Sometimes I save a little extra of the dressing and mix it in before enjoying again so that the pasta doesn't dry out.