Pasta Taco Salad

I tried this recipe from another food blog and tried it while Kristen was here visiting. It was really good, and the leftovers were yummy for several days after. I love dinners like this in the summer when it's just too hot to heat the oven.

Pasta Taco Salad

1 pound pasta ( farfalle, wagonwheel, spiral, whatever you like)

Salt

1 (10 oz pkg.) frozen corn (I used two cans of drained canned corn)

1 1/2 cup salsa

1 can black beans, drained and rinsed

3 roma tomatoes, diced

1/2 cup chopped fresh cilantro

2 cups shredded cheddar cheese

3 T. fresh lime juice

1 large avocado, peeled, seeded, and diced

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

Freshly ground pepper

2 garlic cloves, minced

1/4 cup olive oil

Dash of Tabasco

Cook Pasta in salted water until Al dante. Drain pasta and stir in frozen corn to cool the pasta and stop the cooking. Toss the pasta with the salsa, beans, tomatoes, cilantro, and cheese. Make a dressing with the lime juice, spices, garlic, salt and pepper. Mix well, then whisk in the olive oil and Tabasco. Add the dressing to the pasta. In a small bowl, toss the avocado with some more lime juice. Serve the salad with the avocado on the side to be added. If you don't add the avocado, the salad will keep for several days and makes great leftovers.