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Sea-shell pasta salad boats
Ingredients
- 455 gram (16 ounce) package Seashell pasta
- 1-1/2 cup corn fresh or frozen
- 1 445 milliliter can black beans, drained
- 1 cup sweet bell peppers, finely chopped
- 2 cups cherry tomatoes, cut in half
- 1/2 cup cilantro, finely chopped
- 2 cups cherry tomatoes, cut in half
- 1/2 cup red onion, diced
- 1/2 cup cilantro, finely chopped
- 1 ripe avocado, cut into small cubes
- 4 tablespoons olive oil
- 4 tablespoons rice vinegar
- 6 tablespoons squeezed fresh lime juice
- 3 teaspoons honey
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 head of romaine lettuce, leaves used as boats
Directions
- Cook the pasta according to package directions. Drain and rinse in cold water; cool and set aside in a large bowl.
- In a cup or small bowl, add the oil, vinegar, lime, honey, garlic powder, cumin, and salt. Whisk together.
- To the cooled pasta, add the corn, black beans, peppers, tomatoes, red onion and cilantro. Gently toss together.
- Drizzle the dressing over the salad right before serving; toss to combine.
- Spoon the pasta salad into each of the romaine leaves making small party boats.
