Taco Pasta Salad

By peridot728

Ingredients

• 3/4 pound pasta, cooked according to package directions (small shells, rotini, bowtie, etc.)
• one 15-ounce can black beans, drained and rinsed (I used no-salt added)
• 2 cups Mexican shredded cheese blend
• 1 1/2 about 1 1/2 cups sliced cherry or grape tomatoes
• 1 1/2 cups corn (fresh or frozen)
• 1/2 cup green onions, sliced into thin rounds
• 1/2 cup fresh cilantro, finely minced
• 1 or 2 medium/large Hass avocados, peeled and diced small
• 1/3 cup olive oil
• 1/3 cup Santa Cruz Organic Lime Juice®
• 1/4 to 1/3 cup honey or agave
• 3 tablespoons taco seasoning (I use reduced-salt, medium heat)
• 1 or 2 cloves garlic, minced or finely pressed
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• Santa Cruz Organic® Lemonades, Agua Frescas, and Carbonated Lemonades for serving

Preparation

Step 1

Cook pasta according to package directions. Drain and transfer to a very large bowl.

Add the black beans, cheese (note – if you don’t want the cheese to melt, make sure the pasta has cooled before adding the cheese), tomatoes, corn, green onions, cilantro, and stir to combine. Add the avocado and stir gently to combine.

To a medium bowl, add the olive oil, lime juice, honey, taco seasoning, garlic, salt, pepper, and whisk to combine.

Drizzle the vinaigrette over the pasta bowl, stir well to combine, taste, and check for seasoning balance. Add more salt, pepper, lime juice, honey, cilantro, etc. if desired. Serve with Santa Cruz Organic beverages. Pasta salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes.

NUTRITION INFORMATION
Nutrition analysis per serving (8 servings)
Calories 579, Total Fat 39g, Saturated Fat 9g, Trans Fat 0g, Total Carbohydrates 48g, Fiber 7g, Sugar 16g, Protein 14g, Sodium 537mg