Sweet corn, creamy avocado, and hearty black beans transform a simple box of pasta into a standout side dish. You'll love how the zesty dressing, spiked with fresh cilantro and cumin, ties everything together with a bright kick. It's packed with crunchy bell peppers and cubed pepper jack cheese, making it filling enough for a light vegetarian main. Toss it together for your next cookout, or keep a batch in the fridge for easy weekday lunches.
1 can (14.5 oz) diced tomatoes with jalapeño peppers, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained
½ cup sliced ripe olives
½ cup chopped red, yellow or green bell pepper
1 medium avocado, pitted, peeled and cut into ½-inch cubes
8 oz pepper Jack cheese, cut into ½-inch cubes (2 cups)
Instructions
1Cook the pasta from the salad mix according to the package directions. Drain and rinse under cold water until cool. This stops the cooking process and keeps the noodles firm.
2Whisk the pasta salad seasoning packets, cold water, olive oil, cider vinegar, chopped cilantro, hot sauce, and ground cumin together in a large mixing bowl.
3Add the cooled pasta to the bowl with the dressing. Stir in the drained black beans, diced tomatoes, corn, sliced olives, chopped bell pepper, cubed avocado, and pepper jack cheese. Toss gently until well coated.
Notes
Make ahead: You can prepare this salad a day in advance, but wait to dice and add the avocado until just before serving so it doesn't turn brown.
Serving: Serve right away on a platter lined with fresh lettuce leaves, or chill in the refrigerator until you're ready to eat.
Swap: If you don't have pepper jack, sharp cheddar or a Mexican cheese blend works beautifully.