This pasta salad is making the rounds! It was originally “wagon wheel” taco pasta salad, but I didn’t have wagon wheels!
Very tasty and different! I’ll make this again.
Taco Salad Pasta
1 lb pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
– Cook the pasta al dente according to package directions. Drain and rinse with cold water.
– In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
– In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
– Just before serving, stir in the diced avocado.