A vibrant and flavorful pasta salad with a Mexican twist, perfect for a refreshing and satisfying meal.
Preparation time
20min
Ingredients
6 Servings
- 2 avocado
- 400 g black beans
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 tsp chili powder
- 1 bunch cilantro
- 300 g corn kernels
- 1 green bell pepper
- 1 tsp ground cumin
- 60 ml lime juice
- 60 ml olive oil
- 1 red bell pepper
- 1 red onion
- 450 g rotini pasta
- 1 tsp salt
Directions
Step 1
Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.
Step 2
In a large bowl, combine the cooled pasta, black beans, corn, red bell pepper, green bell pepper, cherry tomatoes, red onion, and cilantro.
Step 3
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, ground cumin, and chili powder.
Step 4
Pour the dressing over the pasta salad and toss to coat evenly.
Step 5
Gently fold in the diced avocado just before serving to avoid browning.
Step 6
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.