Prep 10 mins
Cook 10 mins
The texture and flavor contrasts of this Southwestern-inspired salad are what makes it so appealing. The buttery avocado helps to smooth the heat of the Serrano chile in the dressing. Quick-Fix Vegetarian: Healthy Home-cooked Meals in 30 Minutes or Less" by Robin Robertson, Tucson
- 12 ounces penne pasta
- 1 serrano chili, seeded
- 1 large garlic clove
- 2 ripe avocados
- 3 tablespoons fresh lime juice
- 1⁄2 teaspoon chili powder
- 1⁄4 cup extra virgin olive oil
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 small jicama, shredded
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- 1⁄4 cup chopped fresh parsley or 1⁄4 cup cilantro
- salad greens, for serving
- Cook the penne in salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.
- While the pasta is cooking, make the dressing: Combine the chile and garlic in a food processor. Halve and pit 1 of the avocados, scoop out the flesh with a spoon and add it to the processor. Add the lime juice and chile powder and process until smooth. Add the olive oil and salt to taste. Process until smooth.
- After the pasta is cooked, drain and rinse under cool water, then place in a large bowl. Add the beans, jicama, onion, tomatoes and parsley. Peel, halve and dice the remaining avocado and add it to the pasta salad. Pour on the dressing and toss gently to combine. Serve on salad greens.