INGREDIENTS
- 1 lb. dry pasta, such as elbow, bow tie, or rotini
- 1 - 15-oz. can corn kernels
- 1 - 15-oz. can black beans
- 1 c. shredded Cheddar
- 1 c. halved cherry tomatoes
- 2 avocados, diced
- 1/3 c. Chopped cilantro
FOR THE DRESSING
- 1 c. Greek yogurt
- 1/3 c. extra-virgin olive oil
- 1 tbsp. honey
- 1 tbsp. apple cider vinegar
- 2 cloves garlic, minced
- 2 Limes, juiced
- 1/2 jalapeño, chopped (optional)
- 1 1/2 tbsp.
- Taco Seasoning
- kosher salt
DIRECTIONS
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool, 5 minutes.
- Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
- Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.