Spicy Mexican Pasta Salad for a Crowd

• Vegetarian

• Produce

  • 3 Avocado, medium
  • 1 Bell pepper, large orange
  • 2 cans Black beans
  • 1 bunch Cilantro
  • 12 oz Corn, frozen
  • 4 cloves Garlic
  • 2 Lemons, small
  • 2 Limes, small
  • 2 Oranges, small
  • 1 Red bell pepper, large
  • 1 Red onion, medium
  • 2 cups Tomato
  • 1 Yellow bell pepper, Large

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 12 oz Penne pasta, whole grain

• Baking & Spices

  • 2 tbsp Mexican seasoning
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Grapeseed oil

Found on motherrimmy.com

Description

Ingredients

• 2 small oranges, zested and juiced
• 2 small limes, zested and juiced
• 2 small lemons, zested and juiced
• 4 cloves garlic, minced
• 2 tablespoons Mexican seasoning
• 1 tablespoon honey
• 1/4 cup grapeseed oil
• 1 pinch red pepper flakes
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large orange bell pepper, chopped
• 2 cans black beans, rinsed and drained
• 12 ounces frozen corn
• 2 cups tomato, chopped
• 12 ounces whole grain penne pasta
• 3 medium avocado, chopped
• 1 bunch cilantro, chopped

Directions

• Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
• Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
• Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
• If you will be serving this pasta salad later in the day, toss the pasta and vegetables with 1/2 the vinaigrette and chill. When its time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
• If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.