Southwest Pasta Salad

By 3GuysandaGal

Simple and fresh, this salad has a Southwestern flair! The blackbeans, avacado and seasoning give a boost to your traditional pasta salad.

Ingredients

• 2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix
• 1/2 cup cold water
• 1/3 cup olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon chopped fresh cilantro
• 1to 2 tablespoons red pepper sauce, if desired
• 1/2 teaspoon ground cumin
• 1 can (15 oz) Progresso® black or pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with jalapeños, drained
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
• 1/2 cup sliced ripe olives
• 1/2 cup chopped red, yellow or green bell pepper
• 1 medium avocado, peeled, cut into 1/2-inch cubes
• 8 oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
• Romaine lettuce leaves, if desired

Preparation

Step 1

1.Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2.Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
3.Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.