Boil pasta: Bring a medium pot of water to a boil, cook pasta according to directions until al dente.
Combine: In a large bowl, combine cooked pasta, tomatoes, black beans, corn, avocado and herbs.
Whisk: In a jar or small bowl, combine dressing ingredients and shake or whisk until combined.
Mix: Just before serving, pour dressing over salad mixture and stir until combined. Enjoy!
PREP AHEAD: This Mexican Corn Pasta Salad recipe is a perfect make-ahead recipe that can be chilled and stored in the refrigerator for 5-6 days before eating.LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for up to six days. Add herbs and dressing just before serving. NUTRITION NOTES: This vegetarian pasta salad recipe is a great pasta dish that’s packed with vegetables and healthy fats, but it’s also a starch-heavy meal. To balance it, pair it with a side of veggies. SERVING SUGGESTIONS: This salad is great as a main dish, but it’s also the perfect side for your next BBQ or potluck!