- 1 (12 ounce) package bow tie pasta
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground red chile pepper
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 (9 ounce) can whole kernel corn, drained
- 1/2 (15 ounce) can black beans, drained
- 1/2 (15 ounce) can diced tomatoes and green chiles, drained
- 2 green onions, sliced
- 2 avocados - peeled, pitted, and diced
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.
05/17/2018
recipepes.com
Cold Southwestern Bow Tie Pasta, recipe
PT15M
PT1H
5
455 calories
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