Taco Pasta Salad:

8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/2 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed
1 avocado, pitted, chopped

Dressing
1/2 cup EVOO
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced

In medium bowl, combine all dressing ingredients; mix well. Set aside.

Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.

In large bowl, combine beans, corn, salsa, tomatoes and cilantro.




Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips. Place salad on large serving platter or in large serving bowl. Top with remaining cheese; garnish with remaining chips and avocado.