CINCO DE MAYO PASTA SALAD

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PASTA SALAD INGREDIENTS

Brush Stroke – 12 ounces Rotini Pasta – 1 Yellow Bell Pepper – 1 Cup Grape Tomatoes Halved – 1 Can Black Beans Drained – 1 Can Corn Drained – 2 Avocados Pitted and Diced – 1/4 cup Shredded Cheddar Cheese – 1/4 cup Cotija Cheese (optional) Learn more

DRESSING INGREDIENTS

Brush Stroke – 1 tsp Chili Powder – 1 tsp Onion Powder – 1 tsp Garlic Powder – 1/4 Cup Olive Oil – 3 Tbsp Lime Juice – 1 tsp Cumin – 1/4 cup Fresh Cilantro Learn more

PERFECT FOR CINCO DE MAYO!

Brush Stroke Great for picnics, cookouts and BBQs, this pasta salad side dish has vibrant colors and flavors! Learn more

– Cook the pasta to al dente. – While pasta is cooking, dice the yellow pepper, open and drain the cans of beans and corn. Chop the Grape Tomatoes in half. – Once the pasta is cooked, drain and rinse under cold water. Make sure pasta is well rinsed. – In a large bowl, mix together the pasta, yellow pepper, beans, corn, cheddar cheese and tomatoes. – In a medium bowl, mix together Olive Oil, Lime Juice, Chili Powder, Onion Powder, Garlic Powder, Cumin and Cilantro. – Toss the pasta salad with the dressing and refrigerate for at least two hours. – Add the Avocado and Cotija Cheese (if desired) just before serving..

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