Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup (100g) cherry tomatoes, halved
  • 1/2 cup (50g) crumbled cotija cheese (or feta) (optional)
  • 1/4 cup (15g) chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • 1/2 cup (120ml) lime juice
  • 1/2 cup (15g) packed fresh cilantro
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons water (or more to thin)
  • 1 jalapeño, seeded and finely minced (optional, for heat)
  • 1 teaspoon honey (or agave nectar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool slightly.
  2. Dice the red bell pepper, red onion, and halve the cherry tomatoes. Thaw the corn.
  3. Combine avocados, lime juice, cilantro, garlic, olive oil, water, jalapeño (if using), honey, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Add more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings as needed.
  4. In a large mixing bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
  5. Pour the avocado-cilantro dressing over the pasta salad. Toss gently to coat evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, gently toss the salad again. Garnish with crumbled cotija cheese (if using) and extra chopped cilantro.