Tex Mex Pasta Salad (EASY)

By hicksofmarvin

Ingredients

• 1 (12 ounce) package bowtie noodles
• 1 can roasted corn
• 1 can black beans
• 1 pint cherry tomatoes
• 2 avocados
• 1/3 cup chopped cilantro
• Optional: queso fresco cheese, fresh lime
• 1/4 cup ketchup
• 1/2 cup red wine vinegar
• 1/2 cup vegetable oil
• 1/4 cup + 2 tablespoons white sugar
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon Worcestershire sauce, optional
• Salt and pepper, to taste

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from chelseasmessyapron.com

Preparation

Step 1

To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time (recommended, see note) store in the fridge.
Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
Toss with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.
Drain the roasted corn. Drain and rinse the black beans.
Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
Toss all the salad ingredients together.
Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime.