Ingredients

• 1 red bell pepper, diced into half inch pieces

• ½ red onion, minced 

• 10 ounces grape tomatoes, halved

• Handful fresh cilantro, chopped

• 1 pound rotini pasta

• 15-ounce can corn, drained

• 15-ounce can black beans, drained

• 1 cup grated pepper jack cheese

• 1 avocado, cubed

• 1 lime, zested

Chipotle mayo sauce

• Remaining bunch fresh cilantro

• 1 cup mayonnaise

• ½ cup sour cream

• ½ teaspoon dried parsley

• ½ teaspoon garlic powder

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon salt

• 1 lime juiced

• 3 chipotle peppers in adobo sauce

Steps

1. To a food processor, add a fresh bunch of cilantro, 1 cup of mayonnaise, ½ cup sour cream, ½ teaspoon dried parsley, ½ teaspoon of garlic powder, ½ teaspoon of cumin, ½ teaspoon of chili powder, ¼ teaspoon of salt, the juice of 1 lime, and 3 chipotle peppers in adobo sauce

2. Turn the food processor on grinding everything together until the sauce is smooth and combined

3. Cook 1 pound of rotini pasta in a pot of boiling water until al dente according to the packaging directions 

4. Drain the cooked pasta and add it to a large bowl 

5. To the pasta, add the grated lime zest, minced onion, diced red bell pepper, halved grape tomatoes, a 15 ounce can of drained corn, a 15 ounce can of drained black beans, and spoon in half the chipotle mayo sauce

6. Stir to combine the sauce with the rest of the salad ingredients

7. Add the rest of the sauce and stir once more until everything is incorporated

8. Sprinkle about half the pepper jack cheese over the pasta salad and stir to combine

9. Spread the remaining half cup of grated pepper jack cheese all over the top of the pasta salad

10. Score an avocado into cubes and scoop out the cubes and spread them all over the top of the salad

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