Mexican Street Corn Pasta Salad

• FOR THE AVOCADO DRESSING:
• 2 Ripe Avocados, Halved, Seeded And Peeled
• 1/2 cups Fresh Cilantro
• 2 cloves Garlic
• 2 Tablespoons Freshly Squeezed Lime Juice
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• 1/3 cups Olive Oil
• FOR THE PASTA SALAD:
• 1 pound Barilla Whole Pasta Grain Elbows, Boiled And Drained According To Package Directions
• 2 cups Frozen Corn, Thawed (I Used Roasted Frozen Corn Which I Highly Recommend)
• 1/3 cups Chopped Red Onion
• 1/3 cups Slightly Packed Cilantro Leave, Chopped
• 1 Poblano Pepper, Stemmed, Seeded, And Minced
• 4 ounces, fluid Crumbled Feta Cheese, Divided
• 1/2 teaspoons Chili Powder
• 4 slices Cooked Bacon, Crumbled

1. For the avocado dressing:
2. Combine avocados, cilantro, garlic and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
3. For the pasta salad:
4. Add drained pasta to a large bowl, with the corn, onions, cilantro, poblano, 3/4 of the feta and chili powder. Toss to combine. Pour in reserved avocado dressing and toss until pasta is coated. Taste and add more chili powder and salt and pepper, if desired.
5. Top with remaining feta and crumbled bacon. Refrigerate for at least 1 hour before serving.

avocados, fresh cilantro, garlic, freshly squeezed lime juice, kosher salt, olive oil, salad, barilla, frozen corn, red onion, cilantro, pepper, cheese, chili powder, bacon

Taken from tastykitchen.com/recipes/holidays/mexican-street-corn-pasta-salad/ (may not work)