Summer Black Bean And Pasta Salad

• 3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
• 1 1/2 cups halved grape tomatoes
• 3/4 cup diced peeled avocado
• 1/2 cup chopped seeded poblano chile (about 1)
• 1/2 cup chopped cucumber
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 (15-ounce) can black beans, drained and rinsed
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon bottled minced garlic
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 medium lime, cut in 4 wedges

1. Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
2. Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.

macaroni, halved grape tomatoes, avocado, chile, cucumber, red onion, fresh cilantro, black beans, lime rind, lime juice, cider vinegar, extravirgin olive oil, garlic, salt, ground red pepper, lime

Taken from www.myrecipes.com/recipe/summer-black-bean-pasta-salad (may not work)