Better Eating,
Better Health:

The Benefits of Good Nutrition


This is a light, cool and refreshing salad perfect for the late days of summer when the sun is still taking its time going down. Healthy, tangy and easy to make!

Cook time: 20 minutes
Total time: 20 minutes



  • ½ avocado 
  • ¼ cup plain fat-free yogurt 
  • 2 tablespoons lime juice 
  • 1 small clove garlic, minced 
  • ½ teaspoon salt 
  • ¼ teaspoon cumin 

Pasta Salad 

  • 8 ounces whole wheat macaroni (about 3 cups) 
  • 1 cup halved grape tomatoes 
  • ¼ cup diced red onion 
  • ½ cup canned low-sodium black beans, rinsed 
  • ½ cup frozen corn, thawed
  • ½ cup shredded Cheddar cheese 
  • ¼ cup chopped fresh cilantro (optional)


  1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain and rinse with cold water. Transfer to a large bowl. Stir in tomatoes, onion, beans, corn, Cheddar and cilantro. Add the dressing and toss to coat.

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