Cold Southwestern Bow Tie Pasta

• 1 (12 ounce) package bow tie pasta
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground red chile pepper
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 (9 ounce) can whole kernel corn, drained
• 1/2 (15 ounce) can black beans, drained
• 1/2 (15 ounce) can diced tomatoes and green chiles, drained
• 2 green onions, sliced
• 2 avocados - peeled, pitted, and diced

1. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

pasta, extravirgin olive oil, lime juice, fresh cilantro, garlic, ground cumin, ground red chile pepper, cayenne pepper, salt, whole kernel corn, black beans, tomatoes, green onions, avocados

Taken from www.allrecipes.com/recipe/231103/cold-southwestern-bow-tie-pasta/ (may not work)