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Cold Southwestern Bow Tie Pasta Recipe


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     Cold Southwestern Bow Tie Pasta

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6
Preptime   1 hour

1 (12 oz.) package bow tie pasta
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 Tbsp. chopped fresh cilantro
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground red chile pepper
1/4 tsp. cayenne pepper
salt and ground black pepper to taste
1 (9 oz) can whole kernel corn, drained
1/2 (15 oz) can black beans, drained
1/2 (15 oz) can diced tomatoes and green chiles, drained
2 green onions, sliced
2 avocados, peeled, pitted, and diced

Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite (~12 min.); drain. Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

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