Taco Pasta Salad

Taco Pasta Salad



12 oz. bow-tie pasta

1½ cups frozen corn
3-4 tbsp. lime juice
1 tbsp. cumin
2 tsp. chili powder
¼ tsp. pepper
2 cloves garlic, minced
¼ cup olive oil
1½ cups salsa
1 can (15 oz.) black beans, rinsed and drained
1 Roma tomato, chopped
A handful of cilantro, chopped
2 cups (8 oz.) Cheddar cheese, cubed


Cook pasta according to package directions. During the last 3 minutes, add the corn. Drain and rinse with cold water. In a large bowl, combine the lime juice, cumin, chili powder, pepper, garlic, olive oil and salsa with a whisk until well combined. Stir in the pasta, corn, black beans, tomatoes, cilantro and cheese. Serve immediately or refrigerate until serving time. Refrigerate any leftovers.

jackie austin