Black beans and peppers and al dente fusilli, ripe avocados make dressing that’s dilly, cherry tomatoes and vinegar that zings, these are a few of my favourite things!
Here we are, mid-July, right in the thick of summer, and the living is easy. Dinnertime can be easy too with this dill-icious pasta salad that’s packed with nutrition. Avocado gives this dressing a creamy, ranch-like consistency that clings perfectly to the fusilli noodles; black beans add protein and colourful veggies bring on the vitamins. A pretty perfect summer meal, I would say! It also makes a great side dish for barbequed meats or “not dogs.”
Ingredients
Process avocado in a food processor until smooth.
Add almond milk, vinegar, garlic, onion, and dill, and process until very smooth and creamy. Refrigerate until needed.
Prepare fusilli according to package directions, ensuring that the pasta is cooked firm, rather than soft. Rinse with cold water and place in a large bowl.
Add vegetables and beans to bowl.
Pour avocado dressing over top and gently toss to combine.
Yield: 6 side salads or 4 main servings
Nutritional Information, based on each of 6 servings (approximate): Calories: 322, Total Carbohydrates: 55 grams, Fibre: 8 grams, Sugar: 9 grams, Protein: 15 grams, Fat: 6 grams
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