Pasta Taco Salad

again... another beauty from See Jane Cook
meatless, perfect for summer (yay for not having to turn on the oven), and so tasty!




Pasta Taco Salad

1 pound pasta (bowtie, wagonwheel or spiral)
salt
1 (10-ounce) package frozen corn
1½ cups salsa (I reccomend making this and using it, I make up a batch every Saturday and never buy jarred salsa anymore after finding it)
1 can black beans, drained and rinsed
3 roma tomatoes, diced
½ cup chopped fresh cilantro
2 cups shredded cheddar cheese
3 tablespoons fresh lime juice
1 large avocado, peeled, seeded, and diced
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

1. Cook pasta according to package directions with 1 Tablespoon of salt. Drain pasta and stir the corn in frozen to cool pasta and defrost corn. Toss the pasta with salsa then the beans, tomatoes, cilantro, and cheese.

2. Toss the avacado with the lime juice, remove avacado and add to pasta. With remaining lime juice, add spices, garlic, and ½ teaspoon salt, then slowly whisk in the oil. (I also added some taco seasoning in this dressing). Add dressing to pasta. Serve immediately. Stays well for up to 1 day in fridge, longer if you keep the avacado separate.



source found here