This thick, creamy dressing has a garlicky kick that becomes deliciously muted if served the next day in a lunch box. Substitute garlic powder if fresh garlic is undesired. Add additional vegetables of choice, diced small, to make the dish more colorful.
- Cook pasta according to package directions. Drain pasta in a colander and rinse with cold water; place in a large bowl and set aside.
- Yogurt dressing: In a small food processor or blender, place yogurt, 2 avocado halves, 2 tablespoons lime juice, oil, garlic, pepper, and salt; blend until smooth.
- Place the remaining 2 avocado halves on the cutting board and cube. Slide avocado into a small bowl and drizzle with remaining lime juice; toss gently. Add avocado to the large bowl of cooked pasta.
- To the bowl of cooked pasta and avocado, add corn, carrot, beans, turkey, cheese and optional cilantro. Mix gently to combine. Pour yogurt dressing over the salad and toss. Serve immediately or refrigerate overnight.
Nutritional analysis, per serving: 340 calories; 15 g protein; 11 g fat; 147 mg calcium; 307 mg sodium