Colorful pasta with black beans, cheddar, veggies, and a tangy lime dressing ready in 30 minutes.
# 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 (1 oz) taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Extra cilantro for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold running water, and transfer to a separate bowl 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, chopped cilantro, and shredded cheddar cheese. Mix gently to combine.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until the mixture is smooth and well combined.
04 - Add the cooled pasta to the vegetable and cheese mixture. Pour the dressing over the salad and toss gently with a spoon or salad tongs, ensuring all ingredients are evenly coated with dressing.
05 - Transfer the salad to a serving bowl or covered container and refrigerate for at least 30 minutes to allow flavors to develop and meld together.
06 - Just before serving, top the salad with crushed tortilla chips and additional fresh cilantro if desired. Serve chilled or at room temperature.
