# What You’ll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 oz taco seasoning packet
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 1/2 cup crushed tortilla chips
17 - Extra cilantro for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add rotini or fusilli and cook according to package directions until al dente. Drain in a colander, rinse under cold water, and allow to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese. Toss gently to combine.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until the mixture is smooth and well combined.
04 - Add the cooled pasta to the vegetable and cheese mixture. Pour the prepared dressing over the salad and toss gently until all components are evenly coated.
05 - Transfer the salad to the refrigerator and allow to chill for at least 30 minutes. This resting time allows the flavors to fully meld and develop.
06 - Remove from refrigerator just before serving. Top with crushed tortilla chips and additional fresh cilantro if desired.
