This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and healthy Chickapea Pasta.
Bring a large pot of salted water to a boil over high heat. Add the 2 cobs of corn and the Chickapea Pasta Spirals to the pot and cook for 7-9 minutes, or until the pasta is al dente. Remove the corn from the pot then drain the pasta with a colander and rinse it under cold running water. Cut the kernels from the cobs of corn.
While the pasta is cooking, add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.
If you don't have a favorite vegan yogurt, you can substitute vegan mayonnaise for a richer pasta salad.
The dressing will taste quite salty. This is ok as it is the salt for the entire pasta salad.