Mexican Pasta Salad
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons sugar
- 2 tablespoons ketchup
- ½ teaspoon smoked paprika
- ½ teaspoon onion flakes
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ⅛ teaspoon Worcestershire sauce
- sea salt and freshly ground black pepper, to taste
- 10 ounces short pasta, like rotini or penne
- 1 15 oz. can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved lengthwise
- 1 cup frozen roasted corn, thawed
- ⅓ cup chopped fresh cilantro
- 1 large avocado, peeled, pitted and diced
- 1 tablespoon freshly squeezed lemon juice
- In a food processor or blender, purée all the dressing ingredients.
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
- Add the black beans, tomatoes, corn, cilantro and remaining dressing; toss to combine.
- In a small bowl, combine the avocado and lemon juice. Add to bowl with pasta and toss gently to combine.
- Season with salt and pepper to taste. Serve at room temperature or cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/tangy-mexican-pasta-salad/
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