Taco Pasta Salad

Warm summer weather makes it the perfect time to try out new pasta salad recipes. This is a simple recipe that tastes just like eating a taco just without the shell and replacing it with pasta.

Ingredients:

• 1 pound medium pasta shells
• 1 (15 oz.) can of drained black beans
• 1 bag of frozen Steamfresh corn
• 2 tomatoes, diced
• 1 1/2 cup salsa
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 tbsp taco seasoning
• 2 cloves garlic, minced
• salt & pepper to taste
• 2 cups shredded Mexican blend cheese
• 1/2 avocado, sliced

Directions:

1. Cook pasta according to the package directions, drain and cool.
2. In a large bowl, add the cooled pasta, corn, black beans, tomatoes and salsa & gently toss.
3. In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic.
4. Pour sauce over the pasta and toss to coat. Add salt and pepper to taste, chill until ready to serve.
5. Right before serving, top with cheese and avocado slices.