Categories: Salad
Ingredients
- 1 pound penne or bowtie pasta
- 1-2 chipotle peppers in adobo sauce, to taste (I like things spicy, and 2 was plenty of heat!)
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- 1/3 cup Greek yogurt
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, peeled and diced
- Freshly chopped cilantro, to taste
Directions
- Cook pasta according to package instructions; drain and set aside.
- To make the pesto, combine the chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor; season with salt and pepper, to taste. Pulse a few times. Add olive oil and greek yogurt and pulse until smooth. Add more olive oil if needed to make it thinner.
- In a large bowl, combine pesto sauce, cooked pasta, corn, black beans and tomatoes. Fold in avocado and cilantro. Enjoy!