Taco Pasta Salad (serves 8-10)
source The Way the Cookie Crumbles
- 1 pound wagon wheel pasta (I used whole wheat bowtie pasta)
- 1 (10-ounce) package frozen corn (organic)
- 1½ cups salsa (organic)
- 1 (15-ounce) can black beans, drained and rinsed (organic)
- 2 medium tomatoes, diced
- ½ cup chopped fresh cilantro
- 8 ounces (2 cups) shredded cheddar cheese
- 3-4 tablespoons lime juice
- 1 large (or 2 small) avocado, peeled, seeded, and diced
- 1 tablespoon cumin
- 2 teaspoon chili powder
- ¼ teaspoon freshly ground pepper
- 2 garlic cloves, minced
- ¼ cup olive oil
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.
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).
OMG. This was so good. I am really thankful to because I did not pay attention to how much this made. If the Hubs didn't like it, there was no way I would have been able to eat it all by myself. But that did not happen. He loved it and I did too. It was so much I was going to take some to my mom so it would not go bad. But I never got a chance. The Hubs was eating the leftovers everyday. That never happens. It was so good I have already given the recipe to 6 other people (I did not take credit for this recipe). One person already tried it and they loved it as well. You will not regret making this wonderful meal.