Mexican Inspired Pasta Salad
Servings: 8 servings
Ingredients
For the Pasta Salad:
- 16 ounces of pasta cooked according to package instructions I used bow tie pasta but whatever you have will work. You can also sub whole wheat or a gluten free pasta
- 1 head of Grilled corn removed from cob (about 1 cup of corn if using canned)
- ⅔ cup of Black beans
- 1 cup of cherry tomatoes halved
- ½ of an avocado diced
- ¼ cup of Cilantro chopped
- ½ cup of Red onion diced
- ¼ cup of Cacique® Cotija cheese crumbled
For the Dressing:
- ½ an avocado diced
- 1 cup of Cacique® Chipotle Mexican Style Sour Cream
- 4 tablespoons of lime juice
- 2 cloves of garlic
- ¼ teaspoon of Cumin
- ½ teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 3-4 tablespoons of water to thin the dressing as needed
Instructions
- If you haven't already done so, cook your pasta according to package instructions and grill your corn.
- In a large bowl, combine the pasta, corn, black beans, cherry tomatoes, avocado, cilantro, red onion, and cotija cheese.
- Make your dressing by adding all of the ingredients into a blender and blending until smooth. You can also whisk it together in a bowl if you prefer, just be sure to mince your garlic first.
- Pour the dressing over top of the salad and toss to combine.
- Serve and garnish with a bit of extra cilantro and cotija cheese and ENJOY!
