Ingredients:
8 oz short pasta (rotini or shells)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup corn (fresh, frozen, or grilled)
1/2 cup Jaffa Salads Avocado Salsa
Juice of 1/2 lime
Salt and pepper to taste
Optional: crumbled feta or queso fresco
Instructions:
Cook pasta to al dente, drain and cool.
In a large bowl, combine pasta with veggies.
Mix avocado salsa and lime juice, then stir into the pasta until evenly coated.
Season with salt and pepper. Chill for 15–30 minutes before serving. Top with cheese if using.
