Tex-Mex Pasta Salad

4 cups cooked & drained pasta (I used mini bow tie)

2 Tbs red onion chopped

1 Tbs chopped cilantro-(can sub parsley)

Green chopped chilis-small can-(optional)

3-4 cups corn kernels -cooked & cooled

1 cup cherry tomatoes halved

1 avocado-cubed

1/2 cup queso-fresco, crumbled

1 teaspoon chili powder

1 Tbs butter

Dressing:

2 limes-zested and juiced about 3 Tbs of juice, 1-2 tsp zest

1 Tbs red wine vinegar 

2 Tbs olive oil

1 tsp Dijon mustard 

1/2 tsp garlic powder

1/2 teaspoon salt

Make pasta, according to package instructions. I used mini bow tie pasta. Any bite-sized pasta in any shape will work. Drain and cool, place in a large mixing bowl.

Cook corn, frozen or fresh. If using fresh, remove kernels from cob. 

Add 1 Tablespoon of butter to cooked corn and coat with 1 teaspoon chili powder. Allow to cool.

Add prepared corn to bowl with the pasta.

To the bowl add chopped red onion, chopped avocado, cilantro, and halved tomatoes. Set aside.

Make the dressing.

Mix together, lime juice and zest from two limes. Add the red wine vinegar, Dijon mustard, garlic powder, salt. Stir, and drizzle in olive oil. Stir well to combine.

Pour the dressing over the waiting ingredients. Mix gently, top with crumbled queso-fresco before serving. Can be served immediately or chill pasta salad until ready to serve.