Instructions
Step 1: Cook the rotini pasta according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: If using fresh corn, grill or cook it until slightly charred, then cut off the kernels. If using canned or frozen corn, drain or thaw first and lightly char in a skillet for added flavor.
Step 3: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper.
Step 4: Add the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, and avocado to the bowl. Toss everything together until well coated with the dressing.
Step 5: Sprinkle crumbled cotija or feta cheese over the top and gently mix. Garnish with extra cilantro and lime wedges if desired.
Storage Information
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, add avocado just before serving. Stir before serving to redistribute dressing and flavors.
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