Rustic and filling, but more so really easy to make a batch up. The only downside is waiting for 3 days for an avocado to get around to ripening 
Avo-Ranch Pasta Salad
Ingredients:
Dressing -
- 1 cup unsweetened non-dairy milk
- 1 large lemon, juiced
- 1 large ripe avocado
- 1/3 cup fresh cilantro leaves
- 1 clove fresh garlic
- ¼ tsp freshly ground black pepper
- Sea salt, to taste
Salad -
- 13.25 ounce package multi-grain elbow macaroni
- 15 ounce can black beans, rinsed and drained
- 1 bell pepper, seeded and chopped small
- 1 cup frozen corn
Directions:
Bring a large pot of lightly salted water to boil, add pasta and cook for time on package. In the last-minute, add in the corn. Drain and shake off.
Add the pasta and corn with beans and bell pepper in a large mixing bowl.
Meanwhile, spilt avocado in half, discard pit and scoop out flesh, add to a high-speed blender with reaming dressing ingredients. Blend until smooth, salt to taste.
Toss salad with dressing, serve warm or chilled.
~Sarah
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Sounds like a satisfying lunch
And great leftovers too!
I could dig right into that! I can’t keep up with your awesomeness Sarah! I don’t know how you keep schlepping out so many new recipes. I live on old standby’s !
It keeps the craziness away. I’d laugh, but it is a huge creative outlet for me and keeps my mind in check
GOOD on you!
Love avocado creamy pasta. I’ve only done mine with basil – but I like the SW twist here. Thanks for sharing Sarah!
I was nervous with using cilantro, it can be overpowering but it worked well. I think a little cumin might have been good also.
A little cumin is ALWAYS good. Well, except maybe in peanut butter cookies.
Wow – this is amazing…Must make! …not to mention a great way to get the toddler to eat some avocados!
This looks amazing and easy, adding this to our menu his week! Thanks