Mexican Street Corn Pasta Salad

Step 1

PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.

Step 2

CORN: See Note 1.

Step 3

VEGGIE PREP: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.

Step 4

DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until smooth and refrigerate until ready to use.

Step 5

SALAD ASSEMBLY: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (See Note 2). **If you don't plan on eating this in one sitting (and soon after it's made), don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.** Drizzle on dressing and gently toss to coat. Enjoy salad immediately! Leftovers don't store well once dressed.