Ingredients

• 8 ounces whole-wheat fusilli (about 3 cups)
• 1 cup halved grape or cherry tomatoes
• ½ cup canned black beans, rinsed
• ½ cup corn, fresh or frozen (thawed)
• ½ cup shredded Cheddar cheese
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro

Dressing

• ½ ripe avocado
• ¼ cup mayonnaise
• 2 tablespoons lime juice
• 1 small clove garlic, grated
• ½ teaspoon salt
• ¼ teaspoon cumin

1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
3. Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.