Southwestern Pasta Salad
Crisp vegetables give this colorful pasta salad crunch, while lime, avocado, and cayenne pepper add Latin flair.
Test Kitchen Tip
This salad can be mixed together ahead, but wait to add the avocado until just before serving so it doesn’t turn brown.
Cook pasta in a pot of boiling salted water according to package directions; drain. Toss pasta with corn, olives, bell peppers, scallions, and garlic.
Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne and toss with salad; season with salt and black pepper. Stir in avocados just before serving.
Per 1/2 cup
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 38mg 1%
Carbs 20g 6%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.