1/2 ripe avocado

1/4 cup mayonnaise

2 tablespoons lime juice

1 small clove garlic, grated

1/2 teaspoon salt

1/4 teaspoon cumin

8 ounces whole-wheat fusilli (about 3 cups)

1 cup halved grape or cherry tomatoes

1/2 cup canned black beans, rinsed

1/2 cup corn, fresh or frozen (thawed)

1/2 cup shredded Cheddar cheese

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

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.

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