Taco Pasta Salad


Kosher Salt

1 lb. Rigatoni

1 15-oz. Jar salsa

2 c. Shredded Mexican Cheese

1 15-oz. Can Black Beans, rinsed

1 c. Corn kernels, fresh, canned, or frozen and thawed

1 Avocado, diced

1/4 c. Freshly chopped cilantro

2 tbsp. Hot sauce


In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Drain and transfer to a large bowl.

Add salsa, cheese, black beans, corn, avocado, cilantro and hot sauce to bowl and toss until combined.

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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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