Ingredients
Pasta:
- 2 cups fusilli or rotini pasta (or your preferred type)
- 2 tablespoons olive oil
Salad:
- 1 can (15 ounces) sweet corn, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch fresh cilantro, finely chopped
- 1 medium jalapeño, seeded and diced
- 6 strips smoked turkey bacon, cooked and roughly chopped
- ½ cup crumbled cotija cheese or feta
- 1 can (15 ounces) black beans, drained and rinsed
Dressing:
- ½ cup Greek yogurt or light mayonnaise
- 3 tablespoons fresh lime juice (about 2–3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
-
Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Let cool slightly. -
Char the Corn:
Heat a dry skillet over high heat. Spread the corn in a single layer and let it char without stirring for 2-3 minutes. Stir and allow the other side to char. Remove from heat and let cool. -
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt (or light mayo), lime juice, cumin, paprika, chili powder, and honey. Add salt and pepper to taste. -
Assemble the Salad:
In a large bowl, combine the cooled pasta, charred corn, diced avocado, green onions, chopped cilantro, diced jalapeño, chopped turkey bacon, crumbled cheese, and black beans. -
Mix with Dressing:
Pour the dressing over the salad and toss gently to coat everything evenly. -
Chill and Serve:
Let the salad rest in the refrigerator for at least 30 minutes to enhance the flavors. Serve chilled or at room temperature.