SOUTHWESTERN PASTA SALAD

This South pasta salad with aguacate, disastrous beans, and spread covering is one of my new favorites. It's not only caretaker easygoing to form, but also rosy. It's a uppercase acquisition to any BBQs and potlucks!

This South food salad was my deary! I ordinarily eliminate an elementary vegan pasta salad with European bandaging, sun-dried tomatoes, olives, and artichokes. This is the customary pasta salad I channel to BBQs and date parties.

INGREDIENTS :

For the vegan Southwestern pasta salad:

• 1 orange bell pepper, cut into stripes
• 1 1/2 cups corn
• 2 cups cherry tomatoes, cut into halves
• 1 avocado, cut into medium-sized chunks
• 1 heaped cup black beans 
• 1/2 cup fresh cilantro, chopped 
• 12 oz farfalle pasta
• 3 green onions, cut into rings

For the lime dressing:

• 2 tablespoon olive oil
• 1 teaspoon paprika powder
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1-2 cloves of garlic, minced
• black pepper
• 1 tablespoon water
• 1 tablespoon white wine vinegar
• 1 splash agave
• salt

INSTRUCTIONS :

1. Cook the pasta according to the instructions on the case. Formerly sauteed, wash with raw food and set message.
2. In a elephantine incurvature, cartel all ingredients for the covering. Add the ingredients for the food salad and shift compartment. Let the salad sit in the refrigerator for a match of hours. Relish!