Have Guacamole for Dinner With This Pasta Salad Recipe

Love guacamole so much that you’d eat it for breakfast, lunch and dinner if you could? Then this recipe’s for you: Instead of blending your guacamole ingredients, leave them chopped and add pasta. So now you can eat guacamole for lunch, dinner and why not, breakfast too. I won’t judge, in fact, I’ll join you.

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Photo credit: Emily Kate Roemer/ClintonKelly.com

Guacamole Pasta Salad
Serves 8
Prep time: 30 minutes
Cook time: n/a

Ingredients
½ lb bowtie pasta, cooked, drained and cooled
1 can black beans, thoroughly rinsed and drained
1 pint of cherry or grape tomatoes, halved
1 c cilantro, roughly chopped
4 scallions, thinly sliced
1 bell pepper, finely diced
2 avocados, cut into pieces (not too ripe) (cut these just before serving)
1 jalapeno, finely diced (optional)

For the dressing
¼ tbsp olive oil
2 tbsp lime juice
zest of 1 lime
¼ tsp garlic powder
¼ tsp cumin (optional)
pinch of salt and freshly ground pepper

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Directions

1. Combine the dressing ingredients in a big bowl and whisk together.
   

2. Add everything except for the avocados and toss together to coat. Refrigerate until ready to serve.
   

3. When ready to serve, fold in the avocado.
   

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