Mexican Pasta Salad
 
 
Makes 6-8 servings
Ingredients
Dressing:
  • 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
Salad:
  • 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
Instructions
Make the dressing:
  1. In a food processor or blender, purée all the dressing ingredients.
Make the salad:
  1. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
  2. Add the black beans, tomatoes, corn, cilantro and remaining dressing; toss to combine.
  3. In a small bowl, combine the avocado and lemon juice. Add to bowl with pasta and toss gently to combine.
  4. 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/