This recipe comes from AllSpicer Piper and her mother, Sarah – We love it almost as much as we love them!
16 oz farfalle (bowtie) pasta
16 oz package frozen roasted corn (Available at Trader Joe’s)
16 oz package mini heirloom tomatoes (Available at Trader Joe’s or Aldi)
1 15 oz can whole black olives
2 avocados, diced
1 Tbsp Baklouti Olive Oil
1 – 1/2 Tbsp Fajita Seasoning
3 Tbsp Salsa Verde Seasoning
1 Cup Extra Virgin Olive Oil
juice of two limes
Cook pasta according the package directions for al’dente pasta.
After removing the pasta from the heat, but before draining the water, add the package of frozen roasted corn. This will help to thaw the corn, while cooling the pasta. Drain and rinse with cold water. Add drained pasta and corn to a large mixing bowl.
Slice the mini tomatoes in half, and add to the pasta mixture.
In a small bowl, whisk together the Baklouti Olive Oil, Fajita Seasoning, Salsa Verde Seasoning, and olive oil. Pour over pasta mixture and toss to coat.
Add diced avocado* and olives and carefully (so as not to smoosh the avocado chunks) stir to combine.
Chill the pasta salad in the fridge for at least one hour, stirring one last time before serving.
*This pasta salad is a great recipe to make up to a day or two ahead of serving – it keeps well, covered, in the fridge. But if you do plan to serve this more than an hour or two after making it, wait to peel and chop and add the avocado until right before serving, to avoid the avocado turning color.