Baja Style Pasta Salad

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Dietary: Clean Eating, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

Give your pasta salad a fresh kick of flavor!

Prep: 15 min
Total Time: 30 min
Yield: 6-8 servings


  • 1 tsp salt
  • 1 cup sour cream
  • 2/3 cup milk
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 2 Tbsp fresh cilantro + more for garnish
  • 2 avocados, peeled and pitted
  • juice from 1 lime plus more for garnish
  • 16 oz Hodgson Mill Ultragrain® Penne with Quinoa, cooked
  • 1 Tbsp olive oil
  • 1 cup red, orange, and yellow bell peppers, chopped
  • 3-4 garlic cloves, minced
  • 1 cup corn kernels, fresh
  • 8 oz black beans, drained and rinsed
  • Manchego cheese, freshly grated for topping


  • Prepared penne pasta as directed, drain, set aside
  • Place salt, sour cream,milk, pepper,cumin,cilantro,avocados, and lime juice in a blender and combine until creamy and smooth. You can combine in a bowl whisking until smooth and creamy.
  • In a medium skillet, heat olive oil over medium-high heat. Saute bell peppers and garlic 1-2 minutes, or until red peppers are crisp-tender.
  • Add cooked pasta, avocado sauce, corn kernels, and black beans and heat through.
  • Top with Manchego cheese, more fresh cilantro and lime juice if desired