Few summer lunches are as nutritious and filling as this chilled Southwestern meal from the new Pasta Salad cookbook by Barbara Lauterbach (Chronicle Books). The recipe features whole-wheat rotini — that is, healthy carbs — for a fix of fiber, ripe summer vegetables, and heart-helping avocado. These are carbs you won't want to cut.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.
