2 cups uncooked farfelle pasta
2 tablespoons olive oil
1 can 15-ounce corn kernels, drained
1 large avocado diced
3 green onions sliced
½ bunch cilantro chopped
1 jalapeno seeded and chopped
6 pieces bacon cooked and chopped
½ cup feta cheese can also use cotija cheese
1 can 15-ounce black beans, drained and rinsed
½ cup full-fat mayonnaise no substitutes!
3 tablespoons freshly squeezed lime juice
1/8 teaspoon ground cumin
1/4 teaspoon paprika
½ teaspoon chili powder
1 teaspoon hot sauce
Salt and pepper to taste
- Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
- Working in batches, place one layer of kernels on a cast iron skillet set over high heat. Heat just until slightly charred, then flip to char the second side. Repeat with the remaining corn. Set aside.
- In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
- Make the dressing by whisking together all the ingredients. Drizzle over the salad and toss to coat.