Few summer lunches are as nutritious and filling as this chilled Southwestern meal from the new Pasta Salad cookbook by Barbara Lauterbach (Chronicle Books). The recipe features whole-wheat rotini — that is, healthy carbs — for a fix of fiber, ripe summer vegetables, and heart-helping avocado. These are carbs you won't want to cut.

Ingredients

　　8 oz whole-wheat rotini (or any pasta)

　　6 tbsp balsamic vinegar

　　1/2 tsp minced garlic

　　3 tbsp extra-virgin olive oil (or grapeseed oil)

　　1 can (19 oz) black beans, drained and rinsed

　　1/2 cup grape or cherry tomatoes, halved

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

　　1/4 cup chopped green onions, white parts only

　　1/4 cup chopped fresh chives

　　1 tbsp chopped fresh cilantro

　　1 ripe avocado

　　Juice of 1/2 lemon

　　Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.

Nutrition Per Serving

　　13.5 g fat (2 g saturated fat)

　　48.5 g carbohydrates

　　11.5 g protein

　　10 g fiber

　　#### Nutritional analysis provided by Self