Lunchbox Power Pasta Salad

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Lunchbox Power Pasta Salad

Lunchbox Power Pasta Salad
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: WA State Dairy Council + Dairy Council of CA
Food Groups: Dairy, Vegetables, Grains, Protein
Meal Type: Lunch Entrée, Salads & Dressings
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Make Ahead

This thick-creamy dressing has a garlic-y kick that becomes deliciously muted if served the next day in a lunchbox; if made and served the same day, garlic powder could be substituted for a little less kick.


4 cups (about 10 ounces) dried whole-wheat Rotini pasta
1 container (5 ounces) low-fat plain Greek Yogurt
2 Avocados, halved, peeled and seeded, divided
3 tablespoons Lime juice, divided
1 tablespoon Canola or corn oil
1 small clove Garlic, roughly chopped
¼ teaspoon ground black Pepper
½ teaspoon Salt
1 cup frozen Corn
1 Carrot, shredded
1 can (12 ounces) Black beans, drained and rinsed in a colander
4 ounces reduced-sodium deli Turkey, cut in one thick slice (or thin-sliced packaged deli meat,) chopped into bite-sized pieces
1 cup (4 ounces) shredded Mexican blend (or Cheddar) cheese
¼ cup fresh Cilantro, chopped (optional)


1. Cook pasta according to package directions. Drain pasta in colander and rinse with cold water; place in a large bowl and set aside.
2. In a small food processor or blender, place yogurt, 2 avocado halves, 2 tablespoons lime juice, oil, garlic, pepper and salt; blend until smooth.
3. Place remaining 2 avocado halves on cutting board and cube. Slide avocado into small bowl and drizzle with remaining lime juice; toss gently. Add avocado to large bowl of cooked pasta.
4. To bowl of cooked pasta and avocado, add corn, carrot, beans, turkey, cheese and optional cilantro. Mix gently to combine. Pour yogurt dressing over salad and toss. Serve immediately or refrigerate overnight.

Nutrient Information
Calories: 340
Total Fat: 11 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 6 g
Sodium: 307 mg
Carbohydrates: 46 g
Protein: 15 g
Fiber: 9 g
Vitamin A:
Vitamin C:
Calcium: 147 mg

Cook's Notes: