Ingredients
The following ingredients have 8 Servings
- 12 ounces penne pasta (or your favorite shaped pasta)
- 1 14 ounce can black beans, drained and rinsed
- 2 ears corn, fresh or thawed frozen (or 1 cup frozen thawed)
- 1 medium chopped pepper, poblano, serrano or bell (about 1/2 cup)
- 1 medium chopped red bell pepper (about 1/2 cup)
- 1/3 cup chopped red onion
- 1 cup halved cherry tomatoes
- 2 cups arugula (romaine, spinach or chopped iceberg work as well)
- 1 fresh avocado, cubed (add right before serving to keep it fresh)
- 1/2 cup crumbled cotija or feta cheese
- 1 large tomato, cubed (or 3 tablespoons tomato paste)
- 2 tablespoons dijon mustard
- 1 clove garlic
- 1/4 cup apple cider vinegar (white vinegar will work in a pinch)
- 3/4 cup extra light olive oil
- 2 teaspoons dried oregano (or 1-2 tablespoons fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instruction
- Bring large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
- While pasta is cooking, prepare dressing by combining all ingredients in a blender or food processor for 10 seconds or so until well combined. (taste for salt, pepper, seasoning). Pour into jar and store in fridge until ready to use.
- Combine cooked and drained pasta with prepared veggies.
- Top with dressing and mix. You will not need all the dressing. Save what you don't need to dress up the leftovers! Taste for seasoning! More salt, pepper?
- Top with avocado and crumbled cheese right before serving
