Serves:
6-8 people
Prep Time:
20 minutes
Cooking Time:
1 hour
Ingredients
For the dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon smoked paprika
- 1 teaspoon Green Garden Freeze-Dried Non-GMO Minced Garlic
- 2 tablespoons cilantro, minced
- ¼ teaspoon onion powder
- ¼ teaspoon dried chives
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ½ lime, juiced
For the pasta salad:
- 1 (12-ounce) box tri-color rotini pasta
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen fire-roasted corn, thawed
- 1 large red,orange or yellow bell pepper, diced
- ½ medium red onion, diced
- 1 cup grape tomatoes, halved
- 1 large avocado, diced
- ⅓ cup cilantro, chopped
- Salt and pepper, to taste
- ¼ cup sliced scallions, for garnish
Instructions
For the Dressing:
- In a small mixing bowl, whisk together the mayonnaise, sour cream, smoked paprika, Green Garden Freeze-Dried Non-GMO Minced Garlic, minced cilantro, onion powder, chives, parsley, oregano, and lime juice. Set aside.
For the Salad:
- Cook the rotini according to the package instructions. Then, drain, rinse with cold water, and allow to dry for about 5 minutes.
- In a large bowl, combine the cooked pasta, black beans, corn, bell pepper, red onion, grape tomatoes, avocado, and chopped cilantro.
- Pour in the dressing, and stir to fully coat the salad ingredients.
- Add salt and pepper to taste.
- Cover and place in the refrigerator, and chill for at least 1 hour before serving.
- Garnish with sliced scallions.
