Vibrant Tex-Mex pasta salad with fresh veggies, cheese, and bold flavor; perfect for sunny gatherings.
# What You'll Need:
→ Pasta
01 - 12 ounces 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 lime juice, freshly squeezed
13 - 1 ounce taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish (optional)
16 - 1/2 cup crushed tortilla chips
17 - Extra cilantro, for serving
# How To Make It:
01 - Boil rotini or fusilli pasta in a large pot according to package directions until al dente. Drain thoroughly and rinse under cold water to prevent sticking. Allow to cool completely.
02 - Combine cherry tomatoes, black beans, corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese in a large mixing bowl.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, freshly squeezed lime juice, taco seasoning, salt, and black pepper until dressing achieves a smooth consistency.
04 - Add cooled pasta to the vegetable and cheese mixture. Pour dressing over the contents and toss gently with a large spoon until evenly coated.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld and salad to properly chill.
06 - Just prior to serving, top with crushed tortilla chips and extra cilantro as desired. Serve cold.
