Not Your Mother'S Pasta Salad

• 6 green onions, trimmed, thinly sliced (I usually use the white parts and about 2 inches of the greens, give or take)
• 1 red bell pepper, 1/4-inch dice
• 2 jalapenos or serrano peppers, seeded and minced
• 4 garlic cloves, minced
• small handful of spring radishes (6 or so), trimmed, 1/4-inch dice
• 4 cups cooked black beans (or two 15 oz. cans, drained and rinsed)
• 2 cups sweet or supersweet corn kernels
• 1/4 cup cilantro, finely chopped (or more to taste)
• salt and freshly ground black pepper, to taste
• juice of 2 limes
• generous 2/3 cups olive oil
• 2 cups conchigliete, orzo, or other small pasta
• 2 ripe but firm(ish) avocados, halved, pitted, and the flesh cut into small cubes (optional)

1. Combine everything but the pasta (and the avocados, if using) in a large bowl.
2. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions. Drain, but don't rinse.
3. Add the cooked pasta to the bowl. Toss to combine. Allow to sit for at least a half hour, preferably longer, for the flavors to meld. Taste and adjust seasonings. More olive oil may be necessary depending on the juiciness of the lime. Chill if desired. If using, gently fold in avocado cubes before serving.

green onions, red bell pepper, jalapeufos, garlic, handful of spring radishes, black beans, sweet, cilantro, salt, generous, conchigliete, avocados

Taken from food52.com/recipes/4148-not-your-mother-s-pasta-salad (may not work)