I found this great recipe over at Cara's Cravings and thought it would be a nice, refreshing salad to have in the fridge for the weekend. My girlfriends and I enjoyed it by the pool on Saturday, along with some mint mojito's. My husband even liked it too. I found the wagon wheel pasta at our local Farmer's Market in the bulk food section. Sharp Shopper carries it also for my local friends.
Wagon Wheel Taco Pasta Salad
1 lb. wagon wheel pasta (I used about 3/4 lb)
1 can black beans, drained and rinsed
1 - 10 oz. package of frozen corn (I used 3 ears of fresh corn since I had it in my fridge)
2 medium tomatoes, seeded and diced (I used one)
8 oz. shredded Mexican Blend Cheese (I only used half of this)
1 1/2 cups salsa
1/2 cup olive oil (I only used 1/4 cup)
3 T lime juice (I squeezed one lime)
1 T cumin (I only used about 1/2 this)
1-2 tsp. chili powder (I used 1 tsp)
2 garlic cloves, minced (I omitted this)
freshing ground salt & pepper
1/2 cup chopped fresh cilantro
1 avacado, diced (I omitted this)
Cook the pasta al dente. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa and cheese. Add the cooled pasta and mix well. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro and mix well. Season to taste with salt and pepper. Just before serving, stir in the diced avacado.