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Salads


For the Pasta Salad
kosher salt
1 lb. dry pasta, such as elbow, bow tie, or rotini
1 15-oz. can corn kernels
1 15-oz. can black beans
1 c. shredded Cheddar
1 c. halved cherry tomatoes
2 avocados, diced
1/3 c. Chopped cilantro
For The Dressing
1 c. Greek yogurt
1/3 c. extra-virgin olive oil
1 tbsp. honey
1 tbsp. apple cider vinegar
2 cloves garlic, minced
2 Limes, juiced
1/2 jalapeño, chopped
1 1/2 tbsp. Taco Seasoning
kosher salt

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

Unrated