Remember that whole story about how I don't like avocados? I still had one pesky avocado left after making those delicious dillas, and was feeling more confident that I could use it in a way that would again be pleasing to Sean's palate and mine.
I'm trying not to get into a rut as a vegetarian, but honestly, the majority of the dishes I make at home are some variation of rice or pasta with veggies added. As I was thinking of another way to use the avocado as a "sauce" (since neither of us are about straight up eating the things sliced), I decided pasta seemed the best way to go. And, why mess up a good thing? I stuck with the Mexican theme and basically translated the dilla recipe to one for pasta salad.
It is approved by both the hubby and myself. You can certainly enjoy it hot, but it is by far enjoyed best after it has sat in the fridge at least overnight.
Southwestern Pasta Salad
You Will Need:
Juice of 1 1/2 lemons (squeeze the last half into a glass of water; it's good for you!)
2 tsp taco seasoning (seriously, make your own!)
1 can black or pinto beans, drained and rinsed (I used pinto this time, mainly because I realized I've been putting black beans in pretty much everything lately)
1 12 oz. box rotini pasta, whole grain or veggie
Blend avocado, taco seasoning, and lemon juice and set aside.
Cook pasta as directed on box.
Mix avocado mix into pasta, coating completely.
Stir in beans.
Eat immediately if desired, but seriously, you wouldn't do that with potato salad. Let it sit in the fridge and enjoy it tomorrow (spritz a little more fresh lemon or lime on top right before enjoying!)
Thanks to Sugar and Dots, The REAL Housewives of Riverton, The Hopeless Housewife, Kitchen Meets Girl, The Mandatory Mooch, and At Home, Take 2 for featuring this post!