Fresh pasta tossed with veggies, creamy lime dressing, and a crunchy cilantro garnish, ideal for warm-weather meals.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tbsp fresh lime juice
13 - 1 oz taco seasoning packet
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving
# How-To Steps:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until the mixture reaches a smooth, uniform consistency.
04 - Add the cooled pasta to the vegetable and cheese mixture. Pour the prepared dressing over the salad and toss gently to ensure all components are evenly coated.
05 - Transfer the salad to the refrigerator and allow it to chill for at least 30 minutes. This resting period permits the flavors to meld and develop.
06 - Remove from refrigeration and top with crushed tortilla chips and additional fresh cilantro immediately before serving.
