Ingredients

The following ingredients have 6 Servings
  • 8 ounces Fusilli pasta (I use lentil pasta for extra protein)
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1 (15-ounce) can black beans, drained and thoroughly rinsed
  • 1 cup frozen fire-roasted corn, thawed
  • 1/4 cup sliced black olives (optional)
  • 1 bunch (6–8) scallions, trimmed and thinly sliced
  • Large handful cilantro leaves, finely chopped
  • Creamy Chipotle Dressing (see below)
  • Sea salt and freshly ground black pepper, to taste

Instruction

  • Bring a pot of well-salted water to a rolling boil. (As they say, your pasta water should be as salted as the sea.)
  • Add the pasta and cook until al dente according to package instructions. Strain.
  • Meanwhile, prepare all remaining salad ingredients and set aside.
  • Prepare the dressing (see recipe below).
  • Add the pasta and all remaining ingredients to a large serving bowl. Drizzle with the dressing, to taste, and toss to coat.
  • Taste and season with sea salt and black pepper, if desired.
  • Cover and refrigerate for up to 2 days. Serve chilled.