Ditalini Salad with Black Beans, Corn, Lime, Cotija Cheese and Avocado

• 1 (16 ounce) box Barilla Ditalini
• 6 tablespoons extra-virgin olive oil, divided
• 1 (15 ounce) can black beans, drained
• 1 (14 ounce) can corn, drained
• 3 tablespoons chopped fresh cilantro
• 2 limes, juiced
• 1/2 cup grated cotija cheese
• 1 large avocado, halved, peeled, pitted, diced
• salt and black pepper to taste

1. Bring a large pot of water to a boil; add salt.
2. Cook pasta 1 minute less than package directions.
3. Drain pasta and toss it in a large mixing bowl with 1 tablespoon of olive oil; place on a sheet tray to cool.
4. Transfer pasta to large bowl.
5. Add remaining ingredients except for avocado and toss to blend.
6. Rest pasta for 30 minutes, allowing flavors to meld.
7. Add avocado and stir to combine.

barilla ditalini, extravirgin olive oil, black beans, corn, fresh cilantro, cotija cheese, avocado, salt

Taken from allrecipes.com/recipe/ditalini-salad-with-black-beans-corn-lime-cotija-cheese-and-avocado/ (may not work)