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

Steps

1. Cook pasta according to package directions; drain, rinse under cold water; drain; toss with olive oil; set aside.
2. 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.
3. In a large bowl, place pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta and black beans.