Easy Tex Mex Pasta Salad

• Produce

  • 2 Avocados, large
  • 1 can Black beans
  • 1 pint Cherry tomatoes
  • 1/3 cup Cilantro
  • 1 can Corn, roasted
  • 1/2 tsp Onion powder

• Condiments

  • 1/4 cup Ketchup
  • 1/8 tsp Worcestershire sauce

• Pasta & Grains

  • 12 1 package (12 ounces bowtie noodles

• Baking & Spices

  • 1/2 tsp Italian seasoning blend
  • 1 tsp Paprika
  • 1 Salt and pepper
  • 3/8 cup White sugar

• Oils & Vinegars

  • 1/2 cup Red wine vinegar
  • 1/2 cup Vegetable oil

Found on chelseasmessyapron.com

Description

Directions

• 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.