Ensalada vegetariana de pasta con alubias negras y tacos fiesta

Ingredientes

• 1 pound rotini pasta
• 1 large red bell pepper, finely diced
• 1/2 medium red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 2 ripe avocados, pitted and peeled
• Juice of 2 large limes (about 1/4 cup)
• 1/4 cup extra virgin olive oil
• 2 tablespoons taco seasoning
• Salt and black pepper, to taste
• 1-2 tablespoons water, as needed for dressing (optional)

Preparación

1. 1

   Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the rotini according to package directions until al dente. Drain the pasta and immediately rinse with cold water to stop the cooking process and cool it down. Set aside.

2. 2

   Prepare the salad base: While the pasta cooks, combine the rinsed black beans, drained corn, diced red bell pepper, and diced red onion in a very large mixing bowl.

3. 3

   Make the dressing: In a blender or food processor, combine the flesh of the avocados, fresh lime juice, olive oil, and taco seasoning. Blend on high until completely smooth and creamy. If the dressing is too thick, add a tablespoon or two of water to reach your desired consistency. Season generously with salt and pepper.

4. 4

   Combine the salad: Add the cooled, drained pasta to the large bowl with the vegetables. Pour the avocado dressing over the top.

5. 5

   Finish and chill: Using a large spatula, gently fold everything together until the pasta and vegetables are evenly coated. Fold in the chopped fresh cilantro. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.