Colorful pasta with black beans, corn, avocado, and a zesty creamy dressing for bright summer gatherings.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 packet taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving
# Step-by-step Directions:
01 - Cook pasta according to package instructions until al dente. Drain through colander, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, avocado, cilantro, and cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and fully combined.
04 - Add cooled pasta to vegetable and cheese mixture. Pour dressing over salad and toss gently to ensure even coating of all ingredients.
05 - Refrigerate for at least 30 minutes to allow flavors to meld together properly.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro as desired.
