# What You'll Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons freshly squeezed lime juice
13 - 1 ounce taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish (optional)
16 - 1/2 cup crushed tortilla chips
17 - Extra cilantro, for serving
# Directions:
01 - Cook rotini or fusilli pasta in a large pot of boiling salted water until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, freshly squeezed lime juice, taco seasoning, salt, and black pepper until the mixture is smooth.
04 - Add cooled pasta to the bowl with the vegetable and cheese mixture. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
05 - Cover and refrigerate the salad for at least 30 minutes prior to serving to enhance flavor integration.
06 - Just before serving, top with crushed tortilla chips and additional cilantro if desired.
