Colorful pasta with tomatoes, beans, corn, and cheddar in a creamy lime dressing.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 packet taco seasoning (1 oz)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Extra cilantro for serving
# Directions:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain through colander, rinse under cold running water, and set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced avocado, and chopped cilantro.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta to the vegetable mixture. Pour prepared dressing over the salad and toss gently until all components are evenly coated with dressing.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to fully develop and meld together.
06 - Just before serving, top salad with crushed tortilla chips and additional fresh cilantro if desired.
