Mexican Street Corn Pasta Salad

Ingredients:
2 cups (6 ounces) radiatori noodles (or your noodle of choice)
2 tablespoons olive oil
1 can (15 ounces) corn kernels, drained
1 large avocado, diced
3 green onions, thinly sliced
½ bunch cilantro, finely chopped
1 medium jalapeno pepper, seeded and diced
6 strips thick-cut bacon, cooked and roughly chopped
½ cup feta cheese, crumbled
1 can (15 ounces) black beans, drained and rinsed
Dressing:
½ cup full-fat mayonnaise
3 tablespoons freshly squeezed lime juice, approximately 2-3 limes
⅛ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon chili powder
1 teaspoon hot sauce
Salt and pepper, to taste
Directions:
Pasta Preparation: Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
Corn Roasting: In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
Salad Assembly: In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeno, bacon, feta cheese, and black beans.
Dressing: In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
Combine: Drizzle the dressing over the salad and toss to coat evenly.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving (approx.) | Servings: 6 servings