Southwestern Pasta Salad

This pasta salad is packed with vegetables and protein. A new twist to pasta salad. 

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 package (16 ounces) uncooked spiral or cavatappi pasta

1-1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.

In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.

Just before serving, top with avocado and the remaining cilantro.

Recipe Credit Valonda Seward, Coarsegold, California HERE

Yum