| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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Ingredients
- 1 lb. farfalle (bowtie) pasta cooked according to package instructions and cooled
- 5 strips bacon cooked and crumbled
- 2 ears corn cooked, removed from cob
- 1 15 oz. can black beans rinsed and drained
- 1/2 bell pepper diced
- 1 jalapeno pepper minced
- 1/4 cup cilantro chopped
- 3 tablespoons green onion thinly sliced
- 6 oz. queso fresco
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons lime juice
- 1 teaspoon sriracha sauce
- 2 cloves garlic minced
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Ingredients
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Instructions
- In a large bowl, combine the cooled farfalle pasta, bacon, corn, black beans, bell pepper, jalapeno, cilantro, green onion, and queso fresco.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, sriracha sauce, minced garlic, ancho chili powder, ground cumin, smoked paprika, garlic salt, and pepper.
- Pour the dressing on the pasta salad, tossing until combined. Enjoy!
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