Southwestern Pasta Salad

INGREDIENTS

FOR THE PASTA SALAD

kosher salt

1 lb. dry pasta, such as elbow, bow tie, or rotini

1 15-oz. can corn kernels

1 15-oz. can black beans

1 c. shredded Cheddar

1 c. halved cherry tomatoes

2 avocados, diced

1/3 c. Chopped cilantro

FOR THE DRESSING

1 c. Greek yogurt

1/3 c. extra-virgin olive oil

1 tbsp. honey

1 tbsp. apple cider vinegar

2 cloves garlic, minced

2 Limes, juiced

1/2 jalapeño, chopped

1 1/2 tbsp. Taco Seasoning

kosher salt

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

SALLY MCKENNEY