Deborah's Taco Pasta Salad

Taco Pasta Salad
Serves 8-12

1 pound wagon wheel pasta (or bow tie pasta)
salt
1 (10-ounce) package frozen corn
1½ cups salsa
1 (15-ounce) can black beans, drained and rinsed
2 medium tomatoes, diced
½ cup chopped fresh cilantro
8 ounces (2 cups) shredded cheddar cheese
3-4 tablespoons lime juice
1 large (or 2 small) avocado, peeled, seeded, and diced
1 tablespoon cumin
2 teaspoon chili powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

Bring a large pot of water to a boil. Add 1-tablespoon salt and the pasta. Cook according to the package directions. Drain; stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, and then add the beans, tomatoes, cilantro and cheese.

Squeeze the lime juice into a small bowl and add the avocado; stir to coat the avocado. Remove the avocado from the lime juice and stir it into the pasta mixture. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil. Stir the dressing into the salad. Serve immediately or chill for up to 1 day.