Southwestern Pasta Salad

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 16 servings.

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California

Ingredients

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 package (16 ounces) uncooked spiral or cavatappi pasta

1-1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

2 cans (2-1/4 ounces each)

sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

Directions

1. In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.

2. In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.

3. Just before serving, top with avocado and the remaining cilantro.

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