Taco Pasta Salad

Week of May 23rd-27th 2016

• 1 pound medium pasta shells (or other pasta shape)

• 1 (15 ounce) can black beans, rinsed and drained

• 2 cups corn, frozen, canned, or fresh (cooked)

• ½ cup cilantro, finely chopped

• 2 tomatoes, seeded and diced

• 1½ cups salsa

• ⅓ cup olive oil

• ¼ cup lime juice

• 2 tablespoons taco seasoning

• 2 cloves garlic, minced

• Salt and pepper to taste

• 2 cups shredded Mexican blend cheese

• 3 avocados, firm but ripe - diced

Cook pasta according to package directions. Drain and cool. In a large bowl, add pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently. In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving. Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.