Ingredients
Scale
Pasta Salad Base:
- 2 cups mini bowtie pasta (uncooked)
- 3 cups frozen corn (charred or grilled)
- 3 green onions (finely diced)
- ½ bunch cilantro (finely chopped)
- 1 tbsp jalapeño (finely diced)
- 8 slices bacon (cooked and crumbled)
- ⅓ cup cotija cheese
- 1 large avocado (diced)
- ½ cup canned black beans (drained and rinsed)
Creamy Dressing:
- ½ cup mayonnaise
- ½ tsp chili powder
- ¼ tsp paprika
- ⅛ tsp ground cumin
- 1 tsp Sriracha
- Juice from 2 large limes
- ¼ tsp lime zest
- Salt and pepper (to taste)
Instructions
Boil the Pasta:
- Bring salted water to a boil and cook mini bowtie pasta until al dente. Drain and rinse under cold water for 15 seconds. Shake off excess water and let dry.
Char the Corn:
- In a dry skillet over medium-high heat, char the frozen corn until lightly browned. Let cool completely.
Prepare the Veggies:
- Dice green onions, cilantro, jalapeño, and avocado (last to prevent browning). Drain and rinse black beans. Cook and crumble bacon.
Make the Dressing:
- In a bowl, whisk together mayo, chili powder, paprika, cumin, Sriracha, lime juice, and zest. Add salt and pepper to taste. Chill for 10 minutes.
Assemble the Salad:
- In a large bowl, combine pasta, corn, black beans, bacon, cotija, onions, cilantro, and jalapeño. Add avocado last. Pour in dressing and toss gently to coat.
Serve or Chill:
- Garnish with extra cotija and cilantro if desired. Chill until ready to serve. Enjoy cold or at room temperature.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24g |
| Saturated Fat | 5g |
| Cholesterol | 35mg |
| Sodium | 480mg |
| Carbohydrates | 37g |
| Dietary Fiber | 6g |
| Sugars | 5g |
| Protein | 12g |
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mexican-American