Have you ever tried to peel and slice or dice an avocado? Slippery little buggers, aren’t they? But there’s a better, safer and quicker way. Cut the avocado in half through its length, all the way around the pit. Twist the two halves apart. Remove the pit.

Now take your paring knife and make several slices down the length of each avocado half, down to, but not through, the skin. Now make similar cuts across the width of each avocado half. Take a spoon and scoop between the skin and the flesh of the avocado, and you will have perfect diced avocado pieces. You can make them as small or as large as you like. If you want slices, just don’t make the cross cuts.

 

INGREDIENTS

For the Salad:

1 package (12 ounces) bowtie noodles

1 can roasted corn

1 can black beans

1 pint cherry tomatoes

2 large avocados

1/3 cup chopped cilantro

Optional: queso fresco cheese, fresh lime

For the Dressing:

¼ cup ketchup

½ cup red wine vinegar

½ cup vegetable oil

¼ cup + 2 tablespoons white sugar

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon Italian seasoning blend

1/8 teaspoon Worcestershire sauce, optional

Salt and pepper to taste

 

INSTRUCTIONS

To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time, which is highly recommended (see Quick Tip) store in the fridge.

Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well. Toss pasta with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.

Drain the roasted corn. Drain and rinse the black beans. Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.

Toss all the salad ingredients together. Toss with the salad dressing and enjoy, if desired, with crumbled queso fresco and a squeeze of fresh lime.

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Quick Tip:  This pasta salad tastes the best when it is served chilled. In order to be able to eat it soon after you prepare it, and not have to wait a long time for it to chill, make your dressing ahead of time and let it chill in the fridge before you assemble the salad. Also, leave your veggies in the fridge until right before you are ready to chop them up. The cold water rinse of the pasta will start it chilling, and as soon as you get the entire salad assembled, pop it back in the fridge to finish chilling.

Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron