This recipe from Cara's Cravings blog has been around the food blogosphere a few times. I finally got to give it a try when we went over to a friend's house for a football party. It was the perfect party food! No mayonnaise and nothing in it that can spoil. It can sit out on a buffet and keep just fine.
I did make one addition - I diced up half of a green pepper and added that. I also found it a little dry, so I think next time I would double the dressing recipe to give it a saucier consistency. Overall though, a great go-to recipe for any party or picnic. Enjoy!
Wagon Wheel Taco Pasta Salad
Source: Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.