Wednesday, June 2, 2010

Taco Pasta Salad

I mentioned how I have been wanting to try this Wagon Wheel Taco Pasta Salad for almost a year now; it has been blogged by so many people, but originated here, on Cara's Cravings. I think it was so hyped that I expected too much. Everyone loved it, especially all of the cilantro. I thought it was good, but this left something to be desired for me, personally. Maybe it was because I couldn't find wagon wheel pasta and had to settle for another, or because I left out the avacado since Adam hates it. It really is something different to whip up and bring to a party or to serve, because it is not your ordinary pasta salad. I will say, there was half the bowl gone so everyone enjoyed! I am inputting the original recipe here, since I followed it exactly, except for the 2 changes mentioned above.

Taco Pasta Salad (from 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.

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