Taco Pasta Salad

• Produce

  • 3 Avocados, firm but ripe
  • 1 (15 oz can Black beans
  • 1/2 cup Cilantro
  • 2 cups Corn, cooked canned, or fresh frozen
  • 2 cloves Garlic
  • 2 Tomatoes

• Condiments

  • 1/4 cup Lime juice
  • 1 1/2 cups Salsa

• Pasta & Grains

  • 1 lb Pasta shells, medium

• Baking & Spices

  • 2 tbsp El paso taco seasoning, Old
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 2 cups Mexican-blend cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1 lb medium pasta shells (or other pasta shape)
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups corn, frozen, canned, or fresh (cooked)
• ½ cup cilantro, finely chopped
• 2 tomatoes, seeded and diced
• 1½ cups salsa
• ⅓ cup olive oil
• ¼ cup lime juice
• 2 tablespoons Old El Paso taco seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 3 avocados, firm but ripe - diced

Directions

• Cook pasta according to package directions. Drain and cool.
• In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
• In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
• Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.