This southwestern pasta salad is bright and fresh and summery and healthy, thanks to banza pasta made from chickpeas, tons of veggies, and an avocado yogurt dressing. It’s a perfect potluck salad or easy weeknight side dish to serve alongside grilled chicken, fish, or pork.
Boil pasta one minute short of the package directions for al dente pasta. Drain.
If you use chickpea pasta, the package will warn you that it gets a bit foamy. More than normal. So if you don’t know about the wooden spoon trick, here you go. Just rest a wooden spoon across the top of your pot while your pasta cooks and it won’t boil over. Scouts honor.
Make Avocado Yogurt Dressing
In food processor or blender, add ½ of an avocado, ½ cup Greek yogurt, 1 teaspoon cumin, 1 teaspoon chili powder, 2 teaspoons apple cider vinegar, juice and zest of one lime, and 1 tablespoon honey. Process until smooth and creamy.
In a large bowl, add pasta, corn, beans, tomatoes, red onion, parsley, feta, green onion, and avocado yogurt dressing.
Toss until thoroughly mixed. Garnish with parsley and tomatoes.