Pasta - Macaroni Avocado Salad

By BlueSchmoo

Ingredients

• 3 cups dried whole wheat blend macaroni
• 3 ripe avocados, halved, peeled and seeded
• 1/2 cup low-fat plain Greek yogurt
• 1/4 cup fresh basil, packed
• 1/4 cup fresh mint, packed
• 3 Tbsp extra virgin olive oil
• 3 Tbsp lemon juice, divided
• 1 tsp lemon zest
• 1 small clove garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 pint grape tomatoes, halved
• 1 cup fresh corn kernels (or frozen and thawed)
• Basil and mint, chopped (garnish)

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from parade.com

Preparation

Step 1

Cook the pasta according to package directions.

While the pasta is cooking, place an avocado half in the bowl of a food processor or blender. Add the yogurt, basil, mint, olive oil, two tablespoons of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.

Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into ¾-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice.

Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.