Southwestern Pasta Salad

This is a pasta salad full of fun flavors and vibrant color. I haven’t tried it yet, but I got the recipe off the website coolrunning.com and wanted to keep it to make this summer. Cook time is chilling in the fridge.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• Dressing

• 1⁄4 cup olive oil
• 1⁄3 cup fresh lime juice
• 1⁄3 cup fresh cilantro, chopped finely
• 2  garlic cloves, minced finely
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1  teaspoon salt

• Salad

• 8  ounces  multi-colored bow tie pasta, cooked and drained
• 1 (16 ounce) can black beans, rinsed and drained
• 1  pint grape tomatoes, halved
• 3⁄4 cup red onion, chopped
• 1  cup frozen corn, thawed and drained
• 1  ripe avocado, peeled and cubed
•  tortilla chips (optional)

Directions

1. Combine dressing ingredients in small bowl and whisk together until blended.
2. Combine pasta, beans, tomatoes, onion, and corn in large bowl; add vinaigrette and toss to coat.
3. Cover and chill 1 hour, add cubed avocado just before serving, and garnish with tortilla chips if desired.