Best Millies Holy Guacamole Pasta Salad Recipes

Holy Guacamole Pasta Salad image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 8

1 teaspoon extra-virgin olive oil
2 limes, juiced
1/2 clove garlic, finely grated
Kosher salt
4 cups grape tomatoes (red and yellow), halved
2 avocados, cut into 1/2-inch pieces
8 ounces fusilli pasta
1/4 cup fresh cilantro leaves, roughly chopped

Steps:

Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta.
Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool.
Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed.

Garlicky Holy Guacamole! image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Steps:

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

Millie's Holy Guacamole Pasta Salad image

Provided by Millie P. York

Categories Salads

Time 1h10m

Number Of Ingredients 12

1/2 c freshly chopped cilantro
4 limes, juiced
2 large Haas avocados, diced
4 medium roma tomatoes, seeded & diced
1 medium red onion, minced
4-5 clove freshly garlic, minced
1 can(s) black beans, drained & rinsed (15 oz)
1 can(s) whole kernel corn (yellow or white), drained well (15.25 oz)
8 oz pepper jack cheese, cubed in small pieces
1 Tbsp olive oil, extra virgin
1 box whole wheat rotini pasta, boiled, drained, & rinsed in cold water
2 or 3 pinch sea salt, to taste

Steps:

1. In a large bowl (preferably one with a lid), combine cilantro, lime juice, olive oil, and diced avocado. Stir until all the avocado has been coated with some of the lime juice (this will prevent the avocado from browning).
2. Add all other ingredients. Stir to combine.
3. Season with sea salt to taste. Ground red pepper can also be added for a spicier flavor. Chill and serve. Store leftovers in the fridge for up to 5 days.