Corn Pasta Salad
Description
This fabulous corn pasta salad will be a huge hit to family and friends. It's full of flavors from green onions, corn, bacon, and wonderful seasonings and a tangy chili-lime dressing. It could easily be made vegetarian by omitting the bacon and serving it
Ingredients
Salad:
2 c. uncooked farfelle pasta
2 T. olive oil
15 oz. can corn kernels, drained
1 large avocado, diced
3 green onions, sliced
1/2 bunch cilantro, chopped (optional)
1 jalapeno, seeded and chopped
6 slices bacon, cooked and chopped
1/2 c. feta cheese (or cotija cheese)
15 oz. can black beans, drained and rinsed
Dressing:
1/2 c. full fat mayonnaise (no substitutes)
3 T. freshly squeezed lime juice
1/8 t. ground cumin
1/4 t. paprika
1/2 t. chili powder
1 t. hot sauce
salt and pepper, to taste
Directions
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Cook pasta according to package directions; drain, rinse under cold water; drain; toss with olive oil; set aside.
Working in batches, place 1 layer of corn kernels in a cast-iron skillet over high heat; heat just until slightly charred; flip to char the other side. Repeat with the remaining corn; set aside.
In a large bowl, place pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta and black beans.
Dressing:
Whisk together all dressing ingredients. Drizzle over the salad; toss to coat.
Serve.
Refrigerate leftovers.
8 servings.