This Pantry Pasta Salad is like the spring twin to my taco casserole. Same flavors — just a little more refreshing. Perfect for dinner and lunch leftovers.
Cook and cool the pasta according to package directions. Drain the black beans, yellow corn, and green chilis. In a large bowl, combine the cooked pasta, drained black beans, drained corn, and green chilis. In a separate small bowl, whisk together the olive oil, apple cider vinegar, mustard, minced garlic, and ground cumin to create the dressing. Pour the dressing over the pasta mixture and toss to combine. Add salt and pepper to taste. Optionally, top the pasta salad with fresh lime juice and grated cheddar cheese before serving.
