Ingredients
- 8 oz Rotini or Penne pasta
- 1 cup bell peppers (red, yellow, or green), diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup crumbled feta or cotija cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente. Drain and allow to cool.
- Prepare the vegetables: While the pasta cooks, chop up the bell peppers and cherry tomatoes.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, and salt. Adjust to taste.
- Combine ingredients: In a large mixing bowl, mix the cooled pasta, vegetables, beans, fresh herbs, and cheese. Drizzle with the dressing and toss gently.
- Taste and adjust: Add more lime or salt if necessary.
- Chill and serve: Refrigerate for at least 30 minutes before serving to enhance flavors.
Notes
Cooking pasta al dente is crucial for the perfect texture. Rinse under cold water after cooking to prevent stickiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian