V's Southwestern Pasta Salad

If you like a citrus based dressing with rotini pasta, give this one a try. I make this salad for a nice refreshing twist for pasta salad. This is one of our family favorite Southwestern Salads. Enjoy as a side dish or add cooked chicken and make it a meal in one! Served chilled Bueno ;)

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 16  ounces rotini pasta
• 1⁄4 cup light olive oil
• 1⁄2 cup fresh lime juice
• 1 1⁄2 teaspoons cayenne, to taste
• 2  teaspoons ground cumin
• 1⁄2 teaspoon salt
• 1  teaspoon dried cilantro
• 2  garlic cloves, crushed
• 1  tablespoon salsa, to taste
• 1  tablespoon white wine vinegar
• 1 1⁄2 cups whole kernel corn (can, Frozen or Fresh)
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 cup green bell pepper, diced
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup fresh cilantro leaves, rough chopped
• 1  cup cherry tomatoes, halved
• 1  cup black olives, sliced
• 1⁄2 cup red onion

• Garnish

• 1  large avocado, sliced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl combine oil, vinegar, lime juice, cayenne, cumin, salt, garlic, dried cilantro and salsa.
3. Stir in corn, beans, green pepper, red pepper, tomatoes, olives and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with avocado and remaining cilantro. Serve chilled.