Summertime Pasta Salad With Vinaigrette

• FOR THE PASTA:
• 8 cups Water
• 4 Tablespoons Salt
• 1/2 pounds Spiral Pasta
• FOR THE SALAD:
• 1 Large Cucumber, Peeled And Seeded
• 2 Tomatoes, Seeded
• 1 Haas Avocado, Peeled And Pitted
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 1 ear Corn, Kernels Removed From Cob
• FOR THE VINAIGRETTE:
• 3 Tablespoons Fresh Lime Juice
• 3 Tablespoons Honey
• 3 Tablespoons Rice Vinegar
• 1/4 cups Cilantro
• 1 clove Garlic
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/3 cups Olive Oil

1. 1. Place a large pot on the stove. Fill with 8 cups of cold water. Bring to a rolling boil. Season the water with salt. Add the pasta. Cook for 7-9 minutes, until according to package instructions for al dente. Drain. While the pasta cooks, prepare the remaining items.
2. 2. Chop the cucumber, tomato and avocado into bite size pieces. Place all of the vegetables into a large bowl.
3. 3. In a blender, combine all of the vinaigrette items except the oil. Blend on high until completely smooth. Carefully remove the center of the blender lid and stream in the olive oil. Continue to blend for 1 minute.
4. 4. Drain the pasta when done. Pour the hot pasta onto the vegetables. Top with vinaigrette and stir, completely coating all of the pasta and vegetables with the dressing. Add additional salt, to taste.
5. 5. Serve warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator.
6. Note: If you do not serve it immediately, make sure to stir before enjoying to redistribute the vinaigrette.

water, salt, salad, cucumber, tomatoes, avocado, black beans, cob, vinaigrette, lime juice, honey, rice vinegar, ubc, clove garlic, ubc, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/summertime-pasta-salad-with-vinaigrette/ (may not work)