I love pasta salad. A lot. However, I can be picky about it. I mean, I'll probably gorge myself on it no matter what, but I might not be thrilled about it. They often have too much onion or not enough seasoning for my taste. This one is pretty unique and really yummy--perfect for your next summer barbecue.
Taco Pasta Salad
via The Way the Cookie Crumbles
1 pound bow tie pasta
1 (10-ounce) package frozen corn
1½ cups salsa
1 (15-ounce) can black beans, drained and rinsed
2 medium tomatoes, diced
½ cup chopped fresh cilantro
8 ounces (2 cups) shredded cheddar cheese (I actually forgot it last time and it was still delicious.)
3-4 tablespoons lime juice
1 large (or 2 small) avocado, peeled, seeded, and diced
1 tablespoon cumin
2 teaspoon chili powder
¼ teaspoon pepper
2 garlic cloves, minced
¼ cup olive oil
1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to the package directions. Drain; stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, then add the beans, tomatoes, cilantro, and cheese.
2. Squeeze the lime juice into a small bowl and add the avocado; stir to coat the avocado. Remove the avocado from the lime juice and stir it into the pasta mixture. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil. Stir the dressing into the salad. Serve immediately or chill for up to 1 day (longer if you don’t add the avocado).