Taco Pasta Salad

By Mary Jane

Very Good

Ingredients

• 1 lbmedium pasta shells (or other pasta shape)
• 1 (15 oz) canblack beans rinsed and drained
• 2 cups corn, frozen or canned
• 1/2 cupcilantro, finely chopped
• 2 tomatoes, seeded and diced
• 1 1/2 cupssalsa
• 1/3 cupolive oil
• 1/4 cuplime juice
• 2 tablespoons Old El Paso™ taco seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 3 avocados, diced

Details

Adapted from oldelpaso.com

Preparation

Step 1

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic.

Pour sauce over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado.