Yesterday, I was off work, so I spent my day batch cooking for the remainder of the week. I haven’t had a day off in a long time, and I forgot what a pleasure it is to stay home and watch some daytime TV. I watched 4-5 Scrubs episodes back-to-back. The laundry room was also empty, so I took full advantage of it.
This amazing pasta with avocado, corn, beans, and tomatoes is included in the batch cooking day. Jason loved this dish when I made it for him. He kept muttering after every bite. I thought that he was faking how delicious it was.
This dish is not only delicious but also incredibly easy to prepare! After boiling the water for the pasta and dumping everything into the food processor, you can toss it all together. Plus, I replaced the mayo in this recipe with Greek yogurt to make it healthier.
This dish is perfect for weeknight meals because it’s easy to prepare and simple. The spiciness makes this dish stand out!
Here’s how to make it:
Start by making the pesto. Combine some pine nuts, Parmesan cheese, and chipotle.
You can either serve the pasta salad hot or cold after combining everything. Serve it with fresh avocado, chopped cilantro, and crusty French bread.
Ingredients
Farfalle pasta 1 pound
Three or more chipotle chilies in adobo, according to your taste
Parmesan cheese, 1/3 cup
Pine nuts – 1/4 cup
One clove of garlic
1/3 cup olive oil
1/3 cup Greek yogurt
One 15-ounce can of whole kernel corn, drained
One 15-ounce black bean can, rinsed and drained
2 Roma tomatoes, diced
Avocado, half, peeled, seeded and diced
Fresh cilantro leaves chopped into two tablespoons
Instructions
For the pesto, place the pine nuts, garlic, Parmesan, and chipotle in the food processor bowl. Season with salt and pepper to taste. While the motor is running, slowly add Greek yogurt and olive oil until they are emulsified. Set aside.
Combine pasta, corn, tomatoes, black beans, and pesto in a large mixing bowl.
If desired, serve immediately with avocados and cilantro.
