Southwest Pasta Salad

Well, it's that time of year again. The last week of "real summer" for all of us teachers and other school personnel. So of course I need one last beach day, and my good friend Krista and I will be headed down the shore one day this week! We decided to make lunch ourselves and bring it, so Krista will be bringing gazpacho and I tried to come up with a nice, beach-friendly side for that.

I have made this pasta salad numerous times before, thanks to Cara over at Cara's Cravings. The original recipe is a family favorite of hers, and I have only made some minor tweaks. Despite the 8 ounces of pasta it calls for, this recipe make a LOT of food, so make it for a crowd. Although I usually make it for myself and just eat it for lunch several days thereafter!

Southwest Pasta Salad
adapted from Cara's Cravings
Makes 8-10 side dish servings

8 ounces farfalle pasta, uncooked
1 (15 ounce) can black beans, drained and rinsed
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/2 red onion, chopped
1/3 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
1 avocado, peeled, chopped

Dressing
1/2 cup good quality extra virgin olive oil
2 tablespoons lime juice
3 teaspoons cumin
1 teaspoon chili powder
2 large garlic cloves, minced

In medium bowl, combine all dressing ingredients; mix well. Set aside.

Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.

In large bowl, combine beans, corn, salsa, tomatoes and cilantro.

Add cooked pasta, dressing, and shredded cheese to bean mixture; toss until well coated. Chill for at least 2 hours. Top with avocado immediately before serving.