Tex-Mex Pasta Salad

By carvalhohm

Ingredients

• 1 (16 ounce) box twist pasta
• 1 red or green bell pepper, chopped
• 1 (16 ounce) can black beans or kidney beans, drained
• 1/2 cup sliced black olives
• 1 (16 ounce) jar salsa
• 1/2 cup sour cream
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1 small avocado, peeled and chopped
• 1 tablespoon fresh lemon or lime juice
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

In a large pot of boiling salted water, cook pasta to desired doneness; drain, rinse under cold water, drain again, and place in a large bowl. Add pepper, beans, and olives.

In a medium-sized bowl, combine salsa, sour cream, garlic, and cumin; add to pasta mixture.

In a small bowl, toss avocado with lemon juice, then gently blend with pasta mixture.

Sprinkle with Parmesan cheese and serve.