This recipe calls for whole-wheat rotini, but you can use any pasta. Easily doubles to feed a crowd.
Cook pasta according to package directions until al dente.
While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside.
Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, scallions, chives, and cilantro. Toss gently.
Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 2 hours and up to 24 hours.
Just before serving, peel and slice avocado and toss with lemon juice to prevent browning. Serve pasta salad with avocado slices as a garnish. Serve immediately.
Note: Can use fresh corn cut off the cob instead of frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 80 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 41.4mg | 13 % | |
Sodium 20mg | 1 % | |
Potassium 444.4mg | 12 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 36.3g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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