Southwest Pasta Salad

When I saw this recipe I knew I would love it. 

Texans love anything Southwest and Tex-Mex.

Here's what you'll need:

8 oz. Ditalini Pasta cooked according to package instructions. Drain well. Set aside.

1 C diced Red Onion

3 C Halved Grape Tomatoes

1 Yellow Bell Pepper, diced

2 C Fresh Corn Kernels

1- 2,25 oz. Can of Sliced Black Olives

3/4 C Chopped Fresh Cilantro

1 Large Avocado, chopped

1/2 C Crumbled Cotija Cheese

In a Large Mixing Bowl:

Onion 

Tomatoes

Bell Pepper

Corn

Olives

Stir to combine well.

Dressing:

1/2 C Olive Oil

1/3 C Fresh Lime Juice (4 LIMES)

2 Cloves of Garlic, minced.

1 tsp Salt

1/2 tsp Pepper

1/4 tsp Cayenne Pepper

Mix all ingredients in a Small Mixing Bowl and Whisk Well.

Add Pasta to the Bowl of Vegetables.

Stir to Combine Well.

Drizzle evenly with the Dressing.

Mix to Combine Well.

Add:

Cilantro and Stir to Combine Well.

Cover with Plastic Wrap and Refrigerate until Chilled.

Remove, just before Serving and add Avocado and Cheese.

Gently stir to Combine Well.

Enjoy!

Peace in the Kitchen!